Category: DESSERTS

BANANA RAISIN NUT BREAD OR CAKE

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  • Combine the melted butter, brown sugar and bananas in a sauce pan.
  • Cook until smooth and then add nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING (optional)
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE

GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE
adapted from a Martha Stewart recipe
12 tablespoons {1 1/2 sticks} unsalted butter, melted
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs
**2/3 cup golden raisins
**1/2 cup chopped walnuts
**these were my additions and we loved them!!!
  • Preheat oven to 375 degrees.
  • In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
  • In a medium bowl, whisk together flour, baking powder, ginger, and salt.
  • In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
  • Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
  • Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

FOR THE GLAZE:
1/4 cup Real Maple Syrup
1/4 teaspoon Real Vanilla Extract
2 tablespoons Unsalted Butter
1/3 cup Powdered Sugar, plus more if needed
1 tablespoon Heavy Cream
A pinch of Kosher Salt

  • Heat a small skillet over medium/medium-high heat.
  • Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.
  • Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.
  • Once the bubbles have subsided a bit, whisk in the powdered sugar.
  • Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.
  • Drizzle warm icing over cooled cake. Slice and serve!

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DEVIL’S FOOD ORANGE CAKE with ORANGE BUTTERCREAM FROSTING

DEVIL’S FOOD ORANGE CAKE with ORANGE BUTTERCREAM FROSTING
CAKE

4 medium navel oranges, room temperature
3 squares unsweetened chocolate
1 1/2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup vegetable shortening
2 Jumbo eggs
1 cup whole milk
2 cups flour

  • Heat oven to 325 degrees.
  • Generously grease a Bundt pan (I like a decorative Nordicware or Wilton pan)
  • Squeeze oranges, saving pulp
  • Melt the chocolate in the microwave. Then add 1/2 cup of the sugar, the cinnamon and 1/2 cup of the orange juice, stirring until the sugar is dissolved. Cool.
  • Mix the baking soda into 2 teaspoons of orange juice.
  • In a large mixing bowl cream the shortening with 1 cup sugar. Add eggs one at a time, beating well after each.
  • Alternate the milk and flour, sifting the flour into the cream mixture and blend until smooth.
  • Add the baking soda mixture and blend well.
  • Add the cooled chocolate mixture and blend well.
  • Pour the batter into the prepared pan.
  • Level pan by dropping on counter top to remove air bubbles.
  • Bake until springy 55-60 minutes.
  • Cool 10 minutes and then invert onto platter.
  • Cool before frosting.
FROSTING

1/2 cup butter, softened
5 cups sifted powdered sugar
1 1/2 teaspoon vanilla
1/3 cup freshly squeezed orange juice, pulp and all
2 teaspoon orange zest

  • Beat butter until fluffy.
  • Beat in 1/2 of the powdered sugar until smooth.
  • Add orange juice, vanilla and orange peel. Blend until smooth.
  • Slowly add the remaining sugar and blend until silky.
  • Adjust sugar and orange juice until desired consistency and flavor is reached.
If you don’t have this mess in the end, you did it wrong!

BAKED CARAMEL PEARS

BAKED CARAMEL PEARS
3-4 firm pears, pared and cut into fourths
1/3 cup packed brown sugar
1 teaspoon cinnamon*
2 tablespoons butter, cut into small squares
1/2 cup heavy cream
4 to 6 tablespoons chopped, toasted pecans, optional
1/4 cup rum soaked golden raisins**

  • Preheat oven to 400 degrees.
  • Arrange pears side by side, center down in an un-greased 8×8 baking dish.
  • Stir together the brown sugar and cinnamon.
  • Sprinkle raisins around the pears.
  • Sprinkle with the brown sugar.
  • Evenly dot with the butter squares.
  • Bake uncovered 35-40 minutes or until pears are tender and brown sugar is bubbly.

NOTE 1* I deleted the pecans and increased the brown sugar to 1/3 cup while adding the cinnamon also.
NOTE 2** I soaked the raisins in rum for a day or so before and they were yummy!

Next time I will broil the pears for a couple of minutes after they come out of the oven to crystallize the sugar.

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COCONUT WALNUT BITES (MOUNDS BALLS)

The original recipe called for making the balls the size of walnuts, but we found they were too sweet to eat that much all at once so I began making them the size of cherries and we are much happier, PLUS as a bonus you get more chocolate! I took pictures of both sizes for you to see. These are like a cross between a See’s Cream center Easter egg, a Mound’s bar and finely ground walnuts.

COCONUT WALNUT BITES (MOUNDS BALLS)
makes 8 dozen cherry sized bites

1 pound sweet butter
2 pounds flaked coconut
2 pound bag powdered sugar
1 can sweetened condensed milk
1 cup walnuts, chopped fine
2 packages candy bark
toothpicks (optional)
sprinkles (optional)

  • Cream butter and sugar together in a large mixing bowl.
  • Add coconut, milk, walnuts, and vanilla, blending well.
  • Chill several hours until just about firm.
  • Using gloves sprayed with non-stick cooking spray roll into cherry sized balls.
  • Place on wax paper coated cookie sheet.
  • Freeze for an hour or so.

  • Using a double boiler, melt candy bark, one half package at a time.
  • Use toothpicks to dip each ball into the chocolate and then place on wax paper to dry and harden. If you are decorating, do it as you go. Candy Bark hardens relatively quickly.
  • Keep chilled until serving. They also freeze well if you want to make them in advance for the holidays.

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APPLE RUM RAISIN CINNAMON ROLLS

These are inspired by and adapted from a secret family recipe for cinnamon rolls that my aunt made for many years.  Since I’ve been making these recipes I have adapted a good and easy to follow plan kinda like changing the batteries in your smoke detector at New Years.  At Christmas time I replace my yeast, baking powder and baking soda supply so they are always fresh.

DOUGH
2 cups whole milk
1/2 cup Canola oil
1/2 cup sugar
4-1/2 cups All-purpose Flour
1 package Active Dry Yeast
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoon salt
FILLING
4 large honey crisp** apples, finely diced
1 cup golden raisins
1/2 cup spiced rum
3/4 cup real butter
1 cup packed brown sugar
1/2 cup heavy cream
2 teaspoons cinnamon
1 tablespoon vanilla powder
CARAMEL ICING
8 tablespoons butter, room temperature
1 cup packed brown sugar
1 teaspoon Starbucks vanilla powder
1/2 cup heavy cream
2-3 cups powdered sugar
1/4 teaspoon Salt

**Honey Crisp are my favorite apple full of flavor and coincidentally only available during Christmas time.

•In a small bowl pour the rum over the raisins and set side to allow the raisins to plump. The rum is the first secret ingredient and is only to plump the raisins.  Remember to pour off the rum before adding them to the apples.
•Combine the milk, canola oil, and sugar in a large saucepan or small pot.
•Heat it until is is just about to boil, but don’t allow it to boil. Turn off the heat and let it cool until warm…but not too warm!
•Add 4 cups of the flour and the yeast, and stir to combine. The dough will be very sticky at this point.
•Cover the pot and let the dough rise for an hour.
While the dough is rising, prep the filling. 
•Saute’ the apples in a large skillet over medium-high heat for 3 to 4 minutes.  Pour apples into a colander to drain off excess moisture and set aside.
•In the same skillet over medium heat, add the butter and brown sugar continually stirring it until the butter melts and the sugar dissolves.
•Add cream slowly constantly stirring until it bubbles and begins to thicken. •Lower the heat and add the apples back into the skillet.
•Add the drained raisins.
•Sprinkle with the cinnamon and vanilla.   The vanilla is the second secret ingredient that make these rolls so yummy. Cook a few more minutes to allow thickening.
•Spoon it into a bowl to cool. (If mixture is too thin once again use the colander to remove excess moisture. Remember apples are full of water depending on their ripeness.)•Add the remaining flour, baking soda, baking powder, and salt to your pot of dough stirring to combine.
At this point you can make the rolls or refrigerate the dough until you’re ready.

•Preheat the oven to 375˚.
•Roll out the dough on a floured surface to a rectangle about 10 x 30 inches.  I use Press-N-Seal to coat my counter – easy to roll out dough and easy to clean up that way.
•Spoon the apple raisin mixture all over the dough and spread it out evenly.
•Roll the dough toward you into a long, tight roll pinching the seam to seal the roll at the end. Roll it over so that the seam is on the bottom.
•Slice each roll 1/2 inch to 3/4 inch thick placing them into prepped cake pans.
•Set the rolls aside and let them rise for another 30 minutes.
•Bake rolls for 15 to 18 minutes or until they’re nice and golden.
While the rolls are baking, make the icing.
•Melt the butter and brown sugar in a saucepan over medium heat.
•Add the brown sugar stirring to dissolve until it starts to bubble.
•Add the cream, cooking for 2 minutes, whisking constantly. Remove from heat.
•Whisk in 2 cups of powdered sugar until well blended. Add up to 2 more cups of powdered sugar to get to the consistency you want. Ice the rolls as soon as they come out of the oven.
•Serve warm or cool completely to freeze.  If freezing, wrap in several layers of saran, sealing all the edges well.
Originally posted 12-23-2013

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CHOCOLATE PEANUT BUTTER STICKY BUNS/SPIRAL CAKE

This recipe can easily be made into one larger cake or individual sticky buns.  It’s YUMMY both ways!!!! 
CHOCOLATE PEANUT BUTTER STICKY BUNS/SPIRAL CAKE
adapted from The Galley Gourmet
Dough
2 1/2 + cup KING ARTHUR all-purpose flour
1/4 cup sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon kosher salt
1/2 teaspoon cardamom
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1/3 cup whole milk
1/4 cup unsalted butter
1/4 cup water
2 extra large eggs
1 teaspoon pure vanilla extract

  • In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of flour, sugar, yeast, salt, cardamom, nutmeg, and cinnamon.
  • In a small saucepan over low heat, heat the milk and butter just until the butter melts.
  • Add the water and set aside until warmed to 120º F-130º, about 1 minute.
  • Pour the milk mixture over the flour mixture and mix on low speed until combined.
  • Add the eggs one at a time, beating well after addition.
  • Add the vanilla.
  • Add 1/2 cup more flour and continue to mix on low speed until smooth, about 30-45 seconds.
  • Add 2 tablespoons of additional flour and mix on medium speed until the dough is smooth, but slightly sticky.
  • Sprinkle you work surface with flour.
  • Knead the dough gently on the floured work surface until it is smooth and no longer sticky, adding an additional 1 to 2 tablespoons of flour if needed.
  • Place the dough in a large bowl and cover with plastic wrap.
  • Let the dough rise in a warm, draft free place until it has doubled in bulk, about 45-60 minutes.

Butterscotch Glaze
1/2 cup firmly packed brown sugar
1 teaspoon molasses
1/4 cup (2-ounces) unsalted butter
2 Tablespoons sugar
1 teaspoon water
1 teaspoon WHITE CHRISTMAS (RUM & BRANDY)

  • Meanwhile, lightly coat a 9 x 2-inch round cake pan with non-stick spray.
  • In a small saucepan over low heat, combine the brown sugar, sugar, molasses, butter, and water and heat until the butter is completely melted.
  • Remove from the heat and stir in the WHITE CHRISTMAS.
  • Pour the mixture into the prepared pan and tilt the pan to cover the bottom evenly; set aside.

Cinnamon-Butter Filling
1/2 teaspoon ground cinnamon
2 Tablespoons unsalted butter, melted
1/4 cup milk chocolate chips, chopped small
1/4 scant cup peanut butter chips
1/2 cup golden raisins (soaked in White Christmas for an hour and then drained VERY well)

  • In a small bowl, stir together the butter and cinnamon.
  • Center a rack in the oven and preheat to 350º.
  • Press down slightly on the dough to relieve the gas build-up.
  • On a lightly floured work surface, roll the dough into a 16 x 12-inch rectangle.
  • Using a pastry brush, spread the cinnamon-butter evenly over the dough.
  • Sprinkle the dough with the chopped chips.
  • Cut the dough into six 2-inch wide strips.
  • VERY loosely (so the dough has some give as it expands in the oven) roll up one strip and place it in the center of the prepared pan on top of the glaze.
  • Continue coiling the remaining dough strips around the center strip (cinnamon-butter side facing towards the inside) one at a time, starting each strip at the end of the previous one to make a single large spiral.
  • Loosely cover the pan with plastic wrap and let the cake rise in a warm, draft free place until it is almost doubled in size, about 30 minutes.
  • Bake the cake until the top is deep golden brown, about 20 minutes.
  • Loosely tent with foil and continue baking 15 minutes.
  • Let cool for 10 minutes on a wire rack.
  • Gently tilt the pan and tap the side on a counter to release the sides of the cake.
  • Invert a serving platter on top of the cake, then invert the pan and the plate.
  • Leave the pan on the cake for 1 minute so the glaze transfers to the cake, then gently lift off the pan.
  • Using a rubber spatula, scrape out any glaze remaining in the pan and spread it over the warm surface of the coffee cake.
  • Serve the cake warm or at room.

BLUEBERRY CRUMB CAKE

BLUEBERRY CRUMB CAKE also makes great muffins

CAKE
1/4 cup organic butter, softened
3/4 cup sugar
1 JUMBO egg
1/2 cup whole milk
1/2 teaspoon PURE vanilla
2 cups flour
2 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon lemon zest
2 cups small wild blueberries

  • Preheat oven to 350 degrees.
  • Spray a 10 inch spring form pan with non-stick spray.
  • In a large bowl cream butter with sugar.
  • Add egg, blending well.
  • Sift together flour, baking powder and salt.
  • Alternately add flour mixture and milk, beating until well blended.
  • Fold in lemon zest and blueberries.
  • Spread into prepared pan.

TOPPING
1/4 cup organic butter, softened
1/3 cup flour
1/2 cup quick cooking oats
1/2 cup sugar
1 1/2 teaspoon cinnamon
1/3 cup brown sugar
2 tablespoons chilled butter, sliced thin

  • In a medium bowl mix together softened butter, flour, oats, white sugar and cinnamon until well blended.
  • Sprinkle on top of cake.
  • Sprinkle brown sugar on top evenly.
  • Place chilled butter slices randomly around.
  • Bake 40-45 minutes until cake tester comes out clean from middle of cake.

FRITO BRITTLE

FRITO BRITTLE
10 ounce package FRITOS
1 cup light corn syrup
1 cup sugar
1 cup JIF creamy peanut butter
1 cup milk chocolate chips.

  • Spread FRITOS on a greased jelly roll pan (11×15)
  • Sprinkle chocolate chips over FRITOS.
  • In a saucepan over medium heat whisk together the corn syrup and sugar until smooth. Bring to a slow boil stirring constantly to dissolve sugar.  Boil 1 minute.
  • Remove from heat and stir in peanut butter until smooth.
  • Pour over chips.
  • Chill.
  • Break or tear apart (may be gooey) into pieces.

PINEAPPLE CHERRY PIE

WHY THIS RECIPE WORKS: This recipe works for so many reasons, but most importantly because it’s Pineapple Cherry Pie! You end up with a tart, thick gooey tasty goodness sandwiched between two layers of flaky, crispy crust.

PINEAPPLE CHERRY PIE

4 1/2 cups fresh tart cherries
1/4 cup Pineapple Brandy
1 1/2 cups granulated sugar
5 tablespoons cornstarch
Your favorite pie crust or pie dough recipe for 2 crust pie
2 tablespoons butter
1 tablespoon sanding sugar

  • Place butter in freezer.*
  • Pit cherries and place in a saucepan over medium heat.
  • Stir in Pineapple Brandy.
  • Cover and simmer until cherries begin to soften and lose their juice.
  • In a mixing bowl combine the granulated sugar and cornstarch.
  • Pour the cherries into the sugar and stir to blend until sugar is dissolved.
  • Return cherries to pan and simmer over low heat until thickened, stirring frequently.
  • Remove cherries from heat and allow to cool to lukewarm.
  • Preheat oven to 400°.
  • Prepare your dough and divide into 2 sections.
  • Place 1 section in your pie pan. **
  • Pour cooled cherries into pie pan.
  • Grate butter evenly on top of the cherries.
  • Place top pie crust on top, fluting the edges.
  • Slit top in several places for steam to escape.
  • Sprinkle with sanding sugar.
  • Bake 35-45 minutes until crust is golden and flaky.
  • Cool on cooling rack.

NOTE 1: * Putting the butter in the freezer makes it solid enough to grate.
NOTE 2: ** I love my air cool perforated pan. I just wrap the bottom with foil in case any juice gets out.

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SNICKERDOODLES an ALL TIME FAVORITE

APPLE PIE SNICKERDOODLES
1 cup butter, room temperature
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sugar
1 teaspoon cinnamon

  • Preheat oven to 400°.
  • Sift together the flour, cream of tartar, baking soda, salt and cinnamon. Set aside.
  • Cream together the butter and sugar until light and fluffy.
  • Add eggs, beating well after each addition.
  • Gradually add in flour mixture until well blended.

3-4 tablespoons sugar
1 tablespoon apple pie spice

  • Combine sugar and apple pie spice until well blended.
  • Form cookie dough into small balls about walnut sized.
  • Roll each cookie ball in the sugar spice mixture and place on un-greased cookie sheet about 2 inches apart.
  • Bake 8-10 minutes or until golden.
  • Cool 2 minutes before placing on wire rack to cool completely.
  • Decorations are melted candy bark and sprinkle.

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CHUNKY MONKEY CUPCAKES aka PEANUT BUTTER BANANA CUPCAKES with FUDGE DRIZZLE or CHOCOLATE DIPPED PEANUT BUTTER BANANA CUPCAKES

Moist, fluffy banana cupcakes topped with a cream cheese peanut butter frosting and a fudge drizzle is my most favorite way, but kids like them chocolate;ate dipped!

BANANA CUPCAKES
10 tablespoons unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 large egg white
1 large egg
1 2/3 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mashed bananas (the riper, the better)
1/2 cup milk
2 tablespoons water

  • Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
  • Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
  • Add vanilla extract and mix until combined.
  • Add egg white and egg in two batches, mixing until combined after each.
  • Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
  • Add half of the dry ingredients to the batter and mix until well combined.
  • Add the milk and banana mixture and mix until well combined.
  • Add remaining dry ingredients and mix until well combined.
  • Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
  • Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

PEANUT BUTTER CREAM CHEESE FROSTING
8 ounces cream cheese, room temperature
1/4 cup salted butter, room temperature
1/2 cup creamy peanut butter
4-5 cups powdered sugar
Banana chips

  • Beat the cream cheese and butter together until smooth.
  • Add the peanut butter and mix until smooth.
  • Add half of the powdered sugar and mix until smooth.
  • Add remaining powdered sugar and mix until smooth.
  • Pipe the frosting onto the cupcakes. I used the Ateco 808 large round tip.
  • Top cupcakes with a banana chip and sprinkle with crushed banana chips, if desired.
  • Store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.

FUDGE DRIZZLE
2 squares unsweetened chocolate squares (preferably Baker’s)
1 tablespoon unsalted butter
1/3 cup milk
1 cup sugar
Pinch of salt

  • Melt chocolate and butter in a small saucepan over low to medium-low heat.
  • Add milk and sugar and cook, stirring frequently, until completely melted.

OR CHOCOLATE DIPPED

2 bags chocolate melting wafers OR candy bark

  • Put the cupcakes in the freezer for 15 minutes.
  • Carefully, dip the tops of the cupcakes into the melted chocolate.
  • Place in the refrigerator for an hour to allow the chocolate to firm up.