From Magistra on the SL Forums:
1 c butter, melted
2 c sugar
2 eggs
2-3 c chopped apples
1 c walnuts (opt.)
2 c flour
1 t baking soda
1 t baking powder
1/2 t salt
1 T cinnamon
Preheat oven to 350°. Grease a 13x9x2" pan. In a large bowl, beat butter, sugar, and eggs. Stir in apples and nuts. Mix in dry ingredients. Pour batter into pan and bake for 50 minutes.
Hope you like 'em! They're great warm with vanilla ice cream.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
2/4/10
11/18/09
Chocolate Chip Pie
1/2 cup white sugar
1/2 cup brown sugar
2 eggs, lightly beaten
1/2 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup butter, melted
1 cup semisweet chocolate chips
1 (9 inch) pie shell
Preheat oven to 325 degrees F (165 degrees C).
Combine cooled melted butter or margarine and sugar, eggs, pecans, flour and chocolate chips; mix well. Pour the mixture into the unbaked pastry shell and bake in the preheated oven for about 1 hour. Let cool and serve.
Recipe originally from allrecipes.com.
1/2 cup brown sugar
2 eggs, lightly beaten
1/2 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup butter, melted
1 cup semisweet chocolate chips
1 (9 inch) pie shell
Preheat oven to 325 degrees F (165 degrees C).
Combine cooled melted butter or margarine and sugar, eggs, pecans, flour and chocolate chips; mix well. Pour the mixture into the unbaked pastry shell and bake in the preheated oven for about 1 hour. Let cool and serve.
Recipe originally from allrecipes.com.
11/14/09
Florie's Apple Pie
From Florie Lee
3/4 cup packed brown sugar
3 TBSP flour
3/4 tsp cinnamon
1/8 tsp allspice
6 cups thinly sliced, peeled apples
2 TBSP butter
Pastry for double-crust pie
In a mixing bowl combine sugar, flour, and spices. Add apples; toss to coat fruit. Transfer to pie plate with bottom crust in place. Dot with butter. Top with remaining crust. Seal, flute, and vent. Cover edges of crust with foil. Place on a baking sheet. Bake at 375 degrees for 25 minutes. Remove foil and bake an additional 30-35 minutes or until crust is golden and filling is bubbly.
3/4 cup packed brown sugar
3 TBSP flour
3/4 tsp cinnamon
1/8 tsp allspice
6 cups thinly sliced, peeled apples
2 TBSP butter
Pastry for double-crust pie
In a mixing bowl combine sugar, flour, and spices. Add apples; toss to coat fruit. Transfer to pie plate with bottom crust in place. Dot with butter. Top with remaining crust. Seal, flute, and vent. Cover edges of crust with foil. Place on a baking sheet. Bake at 375 degrees for 25 minutes. Remove foil and bake an additional 30-35 minutes or until crust is golden and filling is bubbly.
Galatoboureko (custard pastry)
From Charity
1 qt. milk
1/2 c. cream of wheat
1/8 c. cornstarch
1/2 tsp. salt
2 sticks butter, melted
4 eggs
1 c. sugar
1 tsp. vanilla
14 sheets filo
Syrup:
3 c. sugar
1 1/2 c. water
2 Tbsp. lemon juice
Slowly bring milk to a boil; add cream of wheat, cornstarch, salt and 1/2 stick of butter. Boil until cream of wheat is cooked and place aside. Beat the eggs well and add sugar and vanilla to eggs. Add cooked cream of wheat to egg mixture and stir well. Grease 13x9 inch baking pan with butter. Arrange half the pastry sheets in pan, brushing each with butter. Pour all of cream of wheat mixture in pan. Cover with the remaining pastry sheets. Buttering each sheet. Seal edges. With a sharp knife, cut long slits through top of pastry sheets, about 2 inches apart. Bake at 350 for 35 to 40 minutes. When cooled, cut in squares and cover with hot syrup.
Syrup: Boil together for 10 minutes and pour over cold pastry.
(actually... I like to eat it warm. Cold is ok... but I prefer it warm)
1 qt. milk
1/2 c. cream of wheat
1/8 c. cornstarch
1/2 tsp. salt
2 sticks butter, melted
4 eggs
1 c. sugar
1 tsp. vanilla
14 sheets filo
Syrup:
3 c. sugar
1 1/2 c. water
2 Tbsp. lemon juice
Slowly bring milk to a boil; add cream of wheat, cornstarch, salt and 1/2 stick of butter. Boil until cream of wheat is cooked and place aside. Beat the eggs well and add sugar and vanilla to eggs. Add cooked cream of wheat to egg mixture and stir well. Grease 13x9 inch baking pan with butter. Arrange half the pastry sheets in pan, brushing each with butter. Pour all of cream of wheat mixture in pan. Cover with the remaining pastry sheets. Buttering each sheet. Seal edges. With a sharp knife, cut long slits through top of pastry sheets, about 2 inches apart. Bake at 350 for 35 to 40 minutes. When cooled, cut in squares and cover with hot syrup.
Syrup: Boil together for 10 minutes and pour over cold pastry.
(actually... I like to eat it warm. Cold is ok... but I prefer it warm)
Koulourakia (Butter Cookies)
From Charity
1 lb. butter
1 c. Crisco
6-7 egg yolks beaten
2 1/2 c. sugar
1 c. orange juice
2 tsp. baking powder
1 tsp baking soda
1 tsp. vanilla
8-9 c. flour
1 1/2 c. cake flour
Melt butter and Crisco together; beat with electric mixer. Add sugar and eggs and continue mixing. Sift dry ingredients together and add to mixture alternately with orange juice and flavoring. Knead well and shape as desired. Brush with mixture of egg yolk and milk. Dip in sesame seeds (optional) and bake at 350 for 15-20 minutes.
We usually shape them by rolling a long "log" and either into a circle/loop/doughnut shape, or bending log at middle and twisting the ends around each other 2-3 times (like a twisty tie)
1 lb. butter
1 c. Crisco
6-7 egg yolks beaten
2 1/2 c. sugar
1 c. orange juice
2 tsp. baking powder
1 tsp baking soda
1 tsp. vanilla
8-9 c. flour
1 1/2 c. cake flour
Melt butter and Crisco together; beat with electric mixer. Add sugar and eggs and continue mixing. Sift dry ingredients together and add to mixture alternately with orange juice and flavoring. Knead well and shape as desired. Brush with mixture of egg yolk and milk. Dip in sesame seeds (optional) and bake at 350 for 15-20 minutes.
We usually shape them by rolling a long "log" and either into a circle/loop/doughnut shape, or bending log at middle and twisting the ends around each other 2-3 times (like a twisty tie)
Microwave Brownies
1 cup sugar
1/2 cup butter, softened
2 eggs
1 tsp vanilla
1/2 cup flour
1/2 cup baking cocoa
Cream butter and sugar together. Beat in eggs, one at a time, until well incorporated. Stir in vanilla. Sift flour and cocoa together and fold in to butter mixture.
Butter a 10-inch pie plate and sprinkle all over with sugar. Pour in brownie mixture. Microwave on high until top is just dry and center is set--about 5 minutes. Let sit for 10 minutes before serving.
1/2 cup butter, softened
2 eggs
1 tsp vanilla
1/2 cup flour
1/2 cup baking cocoa
Cream butter and sugar together. Beat in eggs, one at a time, until well incorporated. Stir in vanilla. Sift flour and cocoa together and fold in to butter mixture.
Butter a 10-inch pie plate and sprinkle all over with sugar. Pour in brownie mixture. Microwave on high until top is just dry and center is set--about 5 minutes. Let sit for 10 minutes before serving.
Easy Black Forest Torte
1 bag mini marshmallows
1 box devils food cake mix
1 21-oz. can cherry pie filling
1 small container cool whip
Christmas sprinkles
Pour bag of mini-marshmallows into a greased and floured 9 x 13 inch pan. Make devils food cake mix according to package directions; pour over marshmallows.
Plop spoonfuls of cherry pie filling on top of cake mix. Bake around 1 hour at 350 degrees, until the center is fairly set.
Let cool. Ice with cool whip and decorate with holiday sprinkles.
1 box devils food cake mix
1 21-oz. can cherry pie filling
1 small container cool whip
Christmas sprinkles
Pour bag of mini-marshmallows into a greased and floured 9 x 13 inch pan. Make devils food cake mix according to package directions; pour over marshmallows.
Plop spoonfuls of cherry pie filling on top of cake mix. Bake around 1 hour at 350 degrees, until the center is fairly set.
Let cool. Ice with cool whip and decorate with holiday sprinkles.
11/9/09
Best Make-Ahead Pie Crust
Makes 4 pie crusts--from Jill the moderator on SL
3 C flour, don't sift
1 tsp salt
1 C butter, cold
Cut in butter till it is incorporated. You can use two knives, a pastry cutter, or my favorite, low speed on a Kitchen Aid mixer.
Mix in separate bowl: [I whipped it all together with a wire whip]
1/2 C ice water
1 egg, beaten
1 tsp vinegar
Make a well in the center of the flour mixture; pour in liquid and mix. Knead about 20 times. Separate into 4 balls. Use now or flatten balls a little and freeze in zip-loc bags. To use, let thaw on counter about a half hour and roll out with a bit of flour.
Bake according to whatever recipe you are using.
3 C flour, don't sift
1 tsp salt
1 C butter, cold
Cut in butter till it is incorporated. You can use two knives, a pastry cutter, or my favorite, low speed on a Kitchen Aid mixer.
Mix in separate bowl: [I whipped it all together with a wire whip]
1/2 C ice water
1 egg, beaten
1 tsp vinegar
Make a well in the center of the flour mixture; pour in liquid and mix. Knead about 20 times. Separate into 4 balls. Use now or flatten balls a little and freeze in zip-loc bags. To use, let thaw on counter about a half hour and roll out with a bit of flour.
Bake according to whatever recipe you are using.
Old-Fashioned Fudge Pie
Recipe courtesy Paula Deen
2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust
Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add
the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just
set. Serve warm or cold, with ice cream or whipped cream.
2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust
Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add
the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just
set. Serve warm or cold, with ice cream or whipped cream.
10/10/09
Cornflake Cookies
From Ang/JaJireh on SL. All notes are hers.
2 cups corn syrup
2 cups sugar
Bring these ingredients to a boil on in a heavy saucepan on the stovetop. When boiling, remove from heat and add:
2 tsp vanilla
2 cups peanut butter
Stir, melting the peanut butter. In a separate bowl, have
10 cups cornflakes
already poured. Pour the peanut butter cream mixture over top, stir quickly, pour into a 13x9 baking pan.
Allow to cool, cut into squares, steal two, then hide the pan.
At intervals, return to the hiding place, snag a morsel or two, cover.
When children arrive, allow them each ONE cookie bar, that you've set out on a plate, lest they learn the hiding place. When plate is empty, refill for tomorrow.
Meanwhile, continue sneaking until pan is completely gone, save tomorrows' snack for the young'uns.
2 cups corn syrup
2 cups sugar
Bring these ingredients to a boil on in a heavy saucepan on the stovetop. When boiling, remove from heat and add:
2 tsp vanilla
2 cups peanut butter
Stir, melting the peanut butter. In a separate bowl, have
10 cups cornflakes
already poured. Pour the peanut butter cream mixture over top, stir quickly, pour into a 13x9 baking pan.
Allow to cool, cut into squares, steal two, then hide the pan.
At intervals, return to the hiding place, snag a morsel or two, cover.
When children arrive, allow them each ONE cookie bar, that you've set out on a plate, lest they learn the hiding place. When plate is empty, refill for tomorrow.
Meanwhile, continue sneaking until pan is completely gone, save tomorrows' snack for the young'uns.
9/26/09
Pumpkin Squares
Crust:
1C flour
1/2C rolled oats
1/2C brown sugar
1 stick butter
Filling:
1# can pumpkin
1t cinnamon
1-13oz can evap. milk
1/4t cloves
2 eggs
1/2t ginger
3/4 C sugar
Topping:
1/2C walnuts
1/2C brown sugar
2T butter
Combine crust ingredients and mix till crumbly, using low speed of electric mixer. Press into 9x13 pan and bake at 350° for 15 minutes.
Combine filling ingredients and beat well. Pour into baked crust. Bake at 350° for 20 more minutes.
Combine topping and sprinkle over filling. Return to oven and bake for 20-30 more minutes, till knife comes out clean.
From Jill in Kentucky
1C flour
1/2C rolled oats
1/2C brown sugar
1 stick butter
Filling:
1# can pumpkin
1t cinnamon
1-13oz can evap. milk
1/4t cloves
2 eggs
1/2t ginger
3/4 C sugar
Topping:
1/2C walnuts
1/2C brown sugar
2T butter
Combine crust ingredients and mix till crumbly, using low speed of electric mixer. Press into 9x13 pan and bake at 350° for 15 minutes.
Combine filling ingredients and beat well. Pour into baked crust. Bake at 350° for 20 more minutes.
Combine topping and sprinkle over filling. Return to oven and bake for 20-30 more minutes, till knife comes out clean.
From Jill in Kentucky
Pumpkin Doughnuts
1 ½ c. sugar
5 ½ c. flour
2 T. butter
Cut the butter into the flour and sugar.
4 t. baking powder
2 eggs
Add these next.
1 c. pumpkin (or mashed potatoes)
1 t. salt
1 t. cinnamon (I used 2 tsp pumpkin pie spice and omitted other spices)
¾ c. milk
¼ t. nutmeg
Mix. Roll ½” thick. Cut out with doughnut cutter. Fry 5 to 6 doughnuts at a time in 375 oil 2-3 minutes, turning once. Drain on cooling rack set over paper towels. Holes take less time to cook.
Cinnamon Sugar: 1 c. sugar with 1 T. cinnamon in pie pan—roll doughnuts to coat.
5 ½ c. flour
2 T. butter
Cut the butter into the flour and sugar.
4 t. baking powder
2 eggs
Add these next.
1 c. pumpkin (or mashed potatoes)
1 t. salt
1 t. cinnamon (I used 2 tsp pumpkin pie spice and omitted other spices)
¾ c. milk
¼ t. nutmeg
Mix. Roll ½” thick. Cut out with doughnut cutter. Fry 5 to 6 doughnuts at a time in 375 oil 2-3 minutes, turning once. Drain on cooling rack set over paper towels. Holes take less time to cook.
Cinnamon Sugar: 1 c. sugar with 1 T. cinnamon in pie pan—roll doughnuts to coat.
Pumpkin White Chip Macadamia Bars
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
2 teaspoons vanilla extract
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
2/3 cup coarsely chopped macadamia nuts
Directions
PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.
COMBINE flour, cinnamon, cloves and baking soda in a small bowl. Beat butter, granulated sugar and brown sugar in a large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended; gradually beat in flour mixture. Stir in 1 1/2 cup morsels and nuts. Spread into prepared jelly-roll pan.
BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.
PLACE remaining morsels in heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 45 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over bars. Cut into bars.
From NJLisa @ SL. Note from Lisa: If I am making them for every day or for the kids, I leave out the Macadamia nuts; and use half the amount of white chocolate chips and put them all in the batter. The cookies are always a big hit and they freeze well.
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon baking soda
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
2 teaspoons vanilla extract
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
2/3 cup coarsely chopped macadamia nuts
Directions
PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan.
COMBINE flour, cinnamon, cloves and baking soda in a small bowl. Beat butter, granulated sugar and brown sugar in a large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended; gradually beat in flour mixture. Stir in 1 1/2 cup morsels and nuts. Spread into prepared jelly-roll pan.
BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.
PLACE remaining morsels in heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 45 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over bars. Cut into bars.
From NJLisa @ SL. Note from Lisa: If I am making them for every day or for the kids, I leave out the Macadamia nuts; and use half the amount of white chocolate chips and put them all in the batter. The cookies are always a big hit and they freeze well.
8/26/09
Zucchini Chocolate Chip Muffins
Makes 12 muffins.
1 1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/3 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 cup shredded zucchini (I use a heaping cup full)
1/4 to 3/4 cup miniature semisweet chocolate chips
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.
Original recipe from Taste of Home, my changes added.
1 1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/3 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 cup shredded zucchini (I use a heaping cup full)
1/4 to 3/4 cup miniature semisweet chocolate chips
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.
Original recipe from Taste of Home, my changes added.
6/30/09
Dessert Crepes
4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
In blender, combine all ingredients and blend until smooth. Put in refrigerator to let settle.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
Original recipe from allrecipes.com
1 teaspoon vanilla
In blender, combine all ingredients and blend until smooth. Put in refrigerator to let settle.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
Original recipe from allrecipes.com
Subscribe to:
Posts (Atom)