Category: DESSERTS

SPICED APPLE GINGER PIE

SPICED APPLE GINGER PIE
FILLING
7-8 firm, juicy Granny Smith apples, cored, peeled and sliced
1/4 cup golden rum
1/2 cup water
1 cup golden raisins
2 tablespoons butter
2/3 cup+ packed brown sugar
1/3 cup sugar
3 tablespoons flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 tablespoons lemon juice
1 tablespoon vanilla
2 tablespoons honey
~~~~~~~~~~~~~~~
CRUST
1 1/2 cups crushed gingersnaps
1 1/2 cups crushed vanilla wafers
1/2 cup crushed walnuts
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon grated orange peel
1/2 cup sugar
2 teaspoons lemon juice
2 teaspoons lime juice
1/4 cup melted butter


  • Preheat oven to 375 degrees.
  • Mix water and rum together and soak raisins in the mixture while your are preparing the apples.
  • Drain the raisins retaining the rum mixture.
  • In a large skillet melt the butter. Add the rum mixture.
  • Add apples and simmer until apples are tender, about 15-20 minutes.
  • While apples are simmering, prepare crust. Finely grind the vanilla wafers, ginger snaps and walnuts together. I use my mini Cuisinart and do it in just a few small batches to get the crumbs extra fine and then cut everything else in with a pastry blender. Add the seasonings, melted butter, lemon and lime juices until well blended.
  • Press 1/3-1/2 of crust into a greased deep pie plate.*
  • When apples are tender, sprinkle sugars, flour and seasonings over the apples.
  • Fold in the lemon juice, vanilla, honey and raisins.
  • Simmer until gooey.
  • Pour into the pie plate and top with remaining crust.
  • Bake 50-60 minutes until golden.
  • Cool.
  • Serve with vanilla ice cream.

*I sometimes sprinkle 1/3 of the crust mixture between layers of apples.

TURKEY PREP & BUTTERFINGER COOKIES GO HAND IN HAND

When I make my turkey I start with a roaster full of chopped carrots, celery and onions as a cushion under the bird. Then I throw in a bag of cranberries, the heart, liver, gizzard and a stick of butter that has been cut into several pieces. To that I add 3 cups of homemade chicken broth. I stick another stick of butter in the bird’s cavity, salt and pepper the bird really well and tent foil it. I don’t uncover it again until 20-30 minutes before it should be done. I baste it every 10 minutes until crisp. The result is the juiciest and tastiest turkey you ever did eat.

Now while hubby is carving the turkey, I start the gravy. By the time the turkey is done the vegetables have turned to mush which is fine by me. If they haven’t, I puree them in the food processor until they are. The cranberries add a bit of tart to the gravy that we like. This makes enough gravy for hubby and I for several days as well as 4-4 cup portions for the freezer.

Eventually I have nothing left but the carcass and crisp skin and start the broth process. I use a large stock pot and cover the carcass with water. I let it boil for about an hour and it creates the tastiest broth. I strain the broth in batches. This year I ended up with 9-4 cup portions of broth for the freezer. YAY! We have lots of soup base! All in all my $25 turkey has provided us with the basis for about 15 meals bringing me in way under budget!

TIP: If you ever have the opportunity to get these Tupperware labels, they are awesome. They stick in the freezer, peel off easily and are inexpensive. They are a great way to keep the “freezer mystery surprise” out of your freezer and stay organized too.

While the broth was boiling I made these awesome and SUPER EASY Butterfinger cookies and some strawberry ones too.

BUTTERFINGER COOKIES
Ritz crackers
creamy peanut butter
almond bark
sprinkles

  • Spread peanut butter on ritz crackers and top with another cracker.
  • Melt almond bark in the microwave.
  • Dip each cookie in the almond bark and set onto wax paper to harden.
  • If you’re using sprinkles do so before the almond bark hardens.

CHOCOLATE BUTTER CREAM ICING

1/4 cup Crisco
1/4 cup softened butter
2 ounces unsweetened chocolate, melted
1/2 teaspoon vanilla extract
2 cups powdered sugar
1 +/- tablespoons milk

  • With a hand mixer mix together the crisco and softened butter
  • Add chocolate
  • Add the vanilla extract and beat smooth
  • Gradually add the sugar, adding the 1st tablespoon of milk midway
  • After adding all sugar beat until creamy adding a dash more milk if necessary

CHOCODOODLE DOOS

CHOCODOODLE DOOS
1 cup butter, softened*
1 1/2 cups sugar
2 Jumbo eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons Hershey’s cocoa
3/4 cup chocolate chips, chopped
4 tablespoons sugar
2 teaspoons cinnamon

  • Cream the butter and sugar together.
  • Add the eggs and blend well.
  • Sift the flour, cream of tartar, baking soda, salt and cocoa together. Gradually add to the sugar mixture until well blended.
  • Stir in chocolate pieces.
  • In a small bowl mix together the cinnamon and sugar.
  • Roll dough into 1 inch balls and coat in cinnamon sugar mixture.
  • Place 2 inches apart on ungreased cookie sheets.
  • Bake 10 -12 minutes.
  • Cool 2 minutes on pan and then transfer to wire rack to cool.
  • Makes 4 dozen cookies.

*A fun substitution is to make Peanut Butter Chocadoodle Doos. Just substitute half the butter with JIF Creamy peanut butter.

CREAM CHEESE BROWNIES

CREAM CHEESE BROWNIES
BROWNIES
2 squares Baker’s semi sweet baking chocolate, coarsely chopped
2 squares Baker’s unsweetened baking chocolate, coarsely chopped
1 stick butter, cut into pieces
4 Jumbo eggs, at room temperature
2 cups sugar
1 1/4 cup flour
1 teaspoon vanilla
1/4 teaspoon sea salt

  • Preheat oven to 350˚.
  • Spray pan with PURE.
  • Melt chocolate and butter in 30 second spurts until melted and well blended. Set aside.
  • Beat eggs and salt in a large mixing bowl until foamy.
  • Continue beating while gradually adding sugar, beating until thick and well blended.
  • Fold in chocolate mixture with a spatula until just barely incorporated.
  • Add vanilla.
  • Add flour and continue blending until just barely mixed.
  • Pour into 13×9 pan or brownie pan.

CREAM CHEESE TOPPING
6 ounces cream cheese, softened
3 tablespoons sugar
1 Jumbo egg yolk
1/2 cup mini semi-sweet chocolate chips

  • In a medium bowl beat the cream cheese and sugar together until smooth and creamy.
  • Add egg yolk and beat until well blended.
  • Add chocolate chips and blend well with a spatula.
  • Top brownies with cream cheese mixture.
  • Bake until toothpick comes out clean, about 25 minutes.
  • When cooled, store in refrigerator.
  • Reheat for 10 seconds to eat – YUMMY!

COKE CAKE

COKE CAKE
1 cup flour
1 cup sugar
3/4 cup miniature marshmallows
1/4 cup shortening
1/4 cup butter, softened
2 scant tablespoons cocoa
1 Jumbo egg, beaten
1/2 cup Coca-cola
1/4 cup buttermilk
1/2 teaspoon baking soda

  • Preheat oven to 350 degrees. 
  • In a large mixing bowl sift together the flour and sugar. 
  • Stir in marshmallows and set aside. In a medium saucepan melt the butter and shortening together. 
  • Add the cocoa and coke, mixing well. 
  • Pour over the flour mixture. 
  • Add the buttermilk, egg and baking soda, mixing well. 
  • Pour into a greased 8×8 pan and bake 30-40 minutes or until cake center springs back. 

ICING 
1/4 cup butter, softened
3 tablespoons coke
2 scant tablespoons cocoa
2 cups powdered sugar

  •  Bring butter, cocoa and coke to a boil. 
  • When smooth, remove from heat and mix in sugar to desired consistency. YUM ~ 
  • Enjoy 

BEFORE & AFTER ICING
Hubby gave it 2 thumbs up!  

MAGIC IN THE MIDDLE COOKIES

I have been BAKING a ton of lately. When I stopped by to see Natalie and saw these cookies over at What’s for Supper which she had seen over at Recipe Girl I knew they were next on my list to make. Who doesn’t love chocolate and peanut butter? It’s hubby’s favorite combo. I experimented a little with caramels and marshmallows too.

MAGIC IN THE MIDDLE
DOUGH:
1½ cups (6¼ ounces) unbleached all-purpose flour
½ cup (1½ ounces) unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup (3½ ounces) granulated sugar (plus extra for dipping)
½ cup (4 ounces) brown sugar, packed
½ cup (4 ounces or 1 stick) unsalted butter
¼ cup (2 3/8 ounces) smooth peanut butter
1 tsp vanilla extract
1 large egg

FILLING:
¾ cup (7 1/8 ounces) smooth peanut butter
¾ cup (3 ounces) powdered sugar

DIRECTIONS:

  • Preheat oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
  • Prepare dough: In a medium bowl, whisk together flour, cocoa, baking soda and salt. In another medium bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add vanilla and egg, beating to combine, then stir in dry ingredients, blending well.
  • Prepare filling: In a small bowl, stir together peanut butter and powdered sugar until smooth. With floured hands, roll the filling into 26 one-inch balls.
  • Shape cookies: Break off about 1 Tbsp. of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palms of your hand to smooth it out. Repeat with remaining dough and filling.
  • Dip the top of each cookie in granulated sugar and place on prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½-inch-thick.
  • Bake cookies for 9-11 minutes, until they’re set.
  • Remove them from the oven and cool on a rack.

Yield: About 30 cookies

Cooking Tips

*These cookies freeze well. They would travel well too.

PINEAPPLE ANGEL FOOD SNACK CAKE

PINEAPPLE ANGEL FOOD SNACK CAKE
1 box Angel Food Cake Mix
1 large can crushed pineapple with juice

  • Mix them together, pour into a spring form, bundt pan or 13×9 baking dish.
  • Bake 30-35 minutes in a 350 oven. 
  • Voile’, a light and fruity dessert. 
  •  If you want to get fancy spoon Comstock cherries over top before serving.  It is very good with a war rum raisin sauce also.

CHUBBY HUBBY BROWNIES

This recipe adapted from Can’t Stop Baking!  OMG these brownies are FANTASTIC!! You MUST try these!

Chubby Hubby Brownies
1/2 cup butter

  • 1 ounce Baker’s white chocolate
  • 1 ounce Baker’s bittersweet chocolate
  • 2 ounces milk chocolate candy bark
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

1 cup pretzels, chopped
10 Oreo cookies, chopped

  • In a large saucepan, melt butter. 

  • Add chocolate and stir until completely melted.  

  • Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. 

  • Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. 

  • Gently stir in cookies and pretzels ( Reserving some to sprinkle on top.) 

  • Pour into greased 8×8 pan. 

  • Sprinkle remaining cookies an pretzels on top. 

  • Bake at 375 for 25 minutes. Let cool. 

Milk Glaze
1 cup powder sugar
2 tablespoons milk
1/2 recipe Peanut Butter Caramel Sauce

  • Combine powder sugar and milk, mixing until smooth. 
  • Drizzle over cake with Peanut Butter Caramel Sauce.

Peanut Butter Caramel Sauce
1/2 cup dark brown sugar
1/8 cup milk
1/2 cup smooth peanut butter 
1/2 teaspoon vanilla

  • In a small saucepan, combine brown sugar, peanut butter, milk and vanilla. 

  • Mix over medium heat until smooth. 

STREUSEL COFFEE CAKE

Kristen from Frugal Antics of a Harried Homemaker is our Friday baker at OUR KrAzY kitchen. She posted a recipe for Sour cream coffee cake a while back that is one that she is trying to duplicate from her SIL. It looked and sounded like my grams old recipe that I told her I’d dig out grams recipe for her and then I decided to go a step further and make it and do a post to highlight the good and yummy flavors. You get a light fluffy cake and ooey gooey streusel – YUMMY!

Grams old recipe calls for Bisquick and I no longer use it for health reasons, but make my own so I will include that recipe too.

STREUSEL COFFEE CAKE

CAKE
2 cups bisquick
2 tablespoons sugar
1 egg
2/3 cup buttermilk
2 tablespoons oil

STREUSEL
1 cup bisquick
1 cup packed brown sugar
2 teaspoons-2 tablespoons cinnamon(based on flavor preference)
4 tablespoons butter

  • Preheat oven to 350 degrees.
  • Generously spray 9×9 square baking dish with PAM.
  • Mix cake ingredients together until well blended.
  • Spread into baking dish, mixture will be thick.
  • Mix streusel ingredients together until fine crumbles.
  • Spread over the cake. With a knife gently cut a star into the cake to gently press some streusel into the cake.
  • Bake 20-30 minutes until toothpick comes out clean.

HOMEMADE BISQUICK
4 ½ cups sifted flour
2 tablespoons sugar
1 tablespoon + 1 ½ teaspoon baking powder
1 cup butter
½ teaspoon salt
2/3 cup powdered milk**

  • Stir together flour, baking powder, salt, and sugar.
  • Sift again 2-3 times in a large bowl.
  • Cut in butter with pastry blender or two knives until the mixture is similar to cornmeal.
  • Add dry milk.
  • Use in recipes that call for Bisquick or all-purpose mix.

**you can skip this ingredient if your recipe calls for any kind of milk, not water.

ROCKY ROAD MEETS THE BLACK FOREST BROWNIES


ROCKY ROAD MEETS THE BLACK FOREST BROWNIES
1 1/2 sticks butter, softened
2 squares Baker’s semi-sweet chocolate
3/4 cup marshmallow cream
2 teaspoons PURE vanilla
1-2 teaspoons cherry extract
1 1/4 cup sugar
3 JUMBO eggs
1/2 cup walnuts, chopped
1/2 cup milk chocolate chips, chopped
1/3 cup chopped maraschino cherries
1/2 cup all purpose flour
1/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt

  • Preheat oven to 350 degrees.
  • Grease (really well) a 9×9 baking pan. I like to use my stoneware for nice even baking.
  • Melt butter and chopped unsweetened chocolate in a double boiler until smooth and consistent. Set aside to cool.
  • Sift together the flours, baking powder and salt. Set aside.
  • Toss chocolate chip pieces and walnuts with a bit of the flour mixture and set aside.
  • In a large mixing bowl beat the eggs and vanilla until smooth and consistent.
  • Add cooled chocolate mixture into the eggs and blend well.
  • By hand stir in the flour mixture just until well blended – DO NOT over mix!
  • Fold in the chocolate pieces, cherry pieces and walnuts just until well blended.
  • Warm the marshmallow cream for 15-20 seconds in the microwave (just enough to make it spreadable) and spread it over the chocolate batter in the mixing bowl.
  • With a knife gently and slightly swirl it lightly into the chocolate batter. If you swirl too much it will just become part of the batter instead of clumps of marshmallow.
  • Gently pour the batter into the prepared ban and bake 40-45 minutes or until edges pull away from the sides of the pan.
  • Cool the cake in the pan until completely cooled.

DECADENT CHOCOLATE BROWNIES with CHOCOLATE RASPBERRY SAUCE

DECADENT CHOCOLATE BROWNIES (make 4 ramekins)
2 Tablespoons butter + 1 Tablespoon butter
1 ounce Baker’s Bittersweet Chocolate
1 ounce Baker’s Semi-Sweet Chocolate
1 1/4 ounce Baker’s sweet German chocolate
1 Tablespoon + 1 teaspoon flour
1/8 scant teaspoon baking powder
1/8 scant teaspoon salt
1 egg
1/4 cup sugar

  • Melt 2 tablespoons butter in microwave safe ramekin for 30 seconds, add the bittersweet & semi-sweet chocolate and microwave in 30 second increments until you can stir it smooth. 
  • Set aside to cool slightly. 
  • Sift together the flour, salt and baking powder. 
  • Mix together the egg and sugar and beat on high with a hand mixer until slightly thick and turns a dull yellow. 
  • Lower speed and add chocolate mixture to egg mixture. 
  • By hand stir in the flour mixture until consistent in color. 
  • Spoon into ramekins and bake on cookie sheet for 25 minutes or until centers are set. 
  • Just after you put these in the oven, prepare the topping. 
  • Melt the other tablespoon of butter and then add the German sweet chocolate and melt until you can stir smooth. 
  • Just after the brownies come out of the oven, pour the topping over. 
  • Then top again with raspberry sauce and raspberries.

RASPBERRY SAUCE
2 cups fresh raspberries
1/4 cup kirsch or framboise (raspberry liqueur) or eau-de-vie
1 cup confectioners’ sugar
3 tablespoons fresh lemon juice

  • Puree all the ingredients in a food processor
  • Strain the sauce to remove the seeds. 
  • Store the sauce in the refrigerator in a covered container.
WARNING: THESE ARE RICH & DECADENT!