Category: DESSERTS

SALTED CHOCOLATE

SALTED CHOCOLATE
16 ounces milk chocolate, chopped
Sea Salt
1/2 cup crushed walnuts
PURE

  • Spray a jelly roll pan with an even coat of PURE.
  • Microwave chocolate in 20 second intervals until melted.
  • Spread chocolate out evenly.
  • Sprinkle sea salt across the entire layer of chocolate.
  • Sprinkle top with crushed walnuts.
  • Gently press nuts into the chocolate.
  • Cool in refrigerator uncovered for 30 minutes until hardened.
  • Break up into pieces and store in cool dark dry place.

Raspberry Pineapple Cheese Bars

Raspberry Pineapple Cheese Bars
6 tablespoons butter, softened
1/3 cup packed brown sugar
1/4 cup flour
1/4 cup crushed vanilla wafer crumbs
1/2 cup finely minced walnuts
1-8 ounce crushed pineapple
1-8 ounce raspberry cream cheese spread, softened
1/4 cup sugar
1 JUMBO egg
3 tablespoons cornstarch
1/4 cup +/- shredded coconut

  • Preheat oven to 350 degrees.
  • Beat butter and brown sugar until well blended.
  • Add flour, vanilla cookie crumbs and walnuts and mix until well blended.
  • Spray the bottom of 9×9 baking dish with PURE.
  • Press cookie crumb mixture into the bottom.
  • Bake 10 minutes. Cool.
  • Drain pineapple reserving the juice.
  • Beat cream cheese and pineapple juice together until smooth. Add sugar and egg and beat again until smooth.
  • Fold in the pineapple.
  • Pour over the crust.
  • Sprinkle with the coconut.
  • Bake 20-22 minutes.
  • Cool completely.
  • Cut into bars.

CREAM OF BROCCOLI POTATO CHEESE SOUP & SOUR CREAM BISCUITS





CREAM OF BROCCOLI POTATO CHEESE SOUP
2 cups frozen hash browns
3 carrots, peeled and chopped
2 stalks celery, minced
1 Vidalia Onion, chopped
1 large crown broccoli, chopped
3-4 cups boiling water (depending on desired consistency)
2 tablespoons Better Bouillon
4 ounces sharp cheddar cheese, grated (about 2 cups)
salt & pepper to taste
~~~~~~~~~~~~~~~~~~
1/2 cup salted butter, softened
3 teaspoons minced garlic, jar
dash of white pepper
3/4 cup grated aged cheddar cheese

  • Whisk together the 1/2 cup salted butter, minced garlic and white pepper.
  • Fold in grated cheese
  • In a large skillet cook over low heat until it all melts together.
  • Add frozen hash browns and saute’ until golden brown.
  • Add onions and celery. Cook until translucent.
  • In a large saucepan whisk the bouillon into the hot water.
  • Add the carrots, potatoes, celery, broccoli pieces and onions.
  • Simmer on low 1 hour until all vegetables are soft and tender.
  • Mash vegetables.
  • Add cheese and blend well.
  • Salt and pepper to taste.

SOUR CREAM BISCUITS
2 3/4 cups self rising flour
1 cup butter, melted
1 cup sour cream

  • Preheat oven 450 degrees
  • Mix all ingredients together.
  • Drop evenly into muffin tins.
  • Bake for 15 minutes.
  • Makes 12 biscuits.

CHOCOLATE BLACKBERRY MUFFINS



CHOCOLATE BLACKBERRY MUFFINS
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, beaten
3/4 cup whole milk
1/4 cup safflower oil
1 cup blackberry jam (seedless)
3/4 cup milk chocolate chips, chopped or chipped smaller
PURE or muffin liners

  • Preheat oven to 375 degrees.
  • Line muffin tin with paper liners or spray with PURE.
  • Sift together the flour, baking powder, sugar and salt.
  • Make a well in the center of the flour mixture.
  • Whisk together the milk, egg and oil.
  • Pour into the well.
  • Mix together quickly with a wooden spoon. Do not beat! (The mixture will be slightly lumpy.
  • Fold in the jam and chocolate pieces.
  • Pour into muffin tins.
  • Bake 25 minutes.
  • Cool on wire rack.

Makes 18 muffins*
*Sometimes I will make Texas muffins instead and a couple of muffin tops only!

APRICOT PINEAPPLE MONKEY BREAD

APRICOT PINEAPPLE MONKEY BREAD*
BREAD
1 cup scalded milk
1/2 cup shortening
1/2 cup sugar
1teaspoon salt
1/2 cup golden raisins
1/4 cup rum
1/2 cup minced walnuts
2 packages dry yeast
1/2 cup warm water
2 Jumbo eggs, beaten
4 1/2 – 5 cups flour
TOPPING
20 ounce can crushed pineapple, drained well
4 tablespoons butter
1/2 cup light brown sugar, super firmly packed
1/2 cup apricot pineapple preserves**
1/2 teaspoon almond extract
1/2+ teaspoon cinnamon
1/2 cup golden raisins*
1/4 cup rum*

  • Soften the yeast in the warm water.
  • Stir together the sugar and cinnamon and set aside.
  • Soak the raisins in the rum until needed. Drain before adding to the bread.
  • Combine the milk, shortening, sugar and salt. Cool to lukewarm.
  • Add yeast to milk mixture and then the eggs, the raisins and nuts.
  • Add the flour. Mix to a soft dough.
  • Knead on a lightly floured surface until smooth and elastic. Place in a greased bowl. Turn over once, cover with a cheesecloth and let rise until double in size.
  • Punch down and let stand ten minutes.
  • Prepare the topping while the dough is standing.
  • Melt the butter in a saucepan.
  • Add the preserves, brown sugar, cinnamon and almond extract. Cook until smooth and fairly thin.
  • Add the pineapple (and raisins if you’re using refrigerator rolls) and heat through.
  • Roll into many small balls about the size of golf balls.
  • Grease a Bundt cake pan. (I like to use my pineapple upside down cake pan.
  • Arrange a layer of the balls haphazardly in the cake pan.
  • Dribble about half the topping loosely over them.
  • Arrange the other half of the dough balls.
  • Pour remaining sauce over top.
  • Allow to rise until double in size (about 1 1/4-1 1/2 hours)
  • Bake at 350 degrees for 35-45 minutes.
  • Enjoy

*You can cheat and use 3 cans of refrigerator biscuits instead if you’re in a hurry. If you still want the raisins you can add them to the topping instead.
**You can use pretty much any flavor you want – I also use raspberry, peach and blackberry depending on my mood. A lot of times I combine the peach and blackberry half and half.

CHOCOLATE CHIP OATMEAL RAISIN PEANUT BUTTER COOKIES

CHOCOLATE CHIP OATMEAL RAISIN PEANUT BUTTER COOKIES
aka KITCHEN SINK COOKIES
1 cup butter, softened
1 cup peanut butter
3/4 cup sugar
1/4 cup maple sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 Jumbo eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon espresso powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup oatmeal
1/2 cups minced walnuts
1 1/2 cups chocolate chips
1 cup golden raisins

  • Sift together the flour, salt, baking powder, baking soda, cinnamon and espresso powder.
  • Cream butter and peanut butter together.
  • Add the sugars and cream again.
  • Add the vanilla and eggs and cream until smooth.
  • Gradually add flour mixture until well blended.
  • Add oatmeal until well blended.
  • Add nuts and combine well.
  • Add chocolate chips and combine again.
  • Add raisins and mix well.
  • Drop by spoonfuls onto a greased cookie sheet.
  • Press down slightly.
  • Bake 12-15 minutes.

HOLIDAY WREATHS



My great aunt who I only got to see a couple times a year used to make these every year special for me and I would wait out on the steps for her arrive just to see them. She always made them soooooooooo pretty and perfect!

HOLIDAY WREATHS
(these are better when they are made a few days ahead)
30 large marshmallows (or 1 jar marshmallow cream)
1/2 cup butter
1 teaspoon vanilla
2 teaspoon green food color
3 1/2 cups cornflakes
Red Hots

  • Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat and stir frequently until well blended.
  • Gradually stir in cornflakes until well blended.
  • Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
  • Decorate with red hots.
  • Let cool.
  • If your house is warm – chill in refrigerator until set.

BANANA CREAM CHEESECAKE

My favorite all time cheesecake is the Banana Cream at the Cheesecake factory with gooey hot fudge, caramel, fresh sliced bananas and fresh whipped cream. We recently took my mom for her birthday and I was reminded that I had yet to duplicate that recipe.

Well it bugged me enough that I believe I have finally developed a recipe that compares with the Cheesecake Factory. I do like my square pan though – makes for easier slicing.

BANANA CREAM CHEESECAKE

CRUST
20 vanilla cream-filled sandwich style cookies
1/4 cup butter, melted

FILLING
3-8 ounce packages cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup finely mashed banana (2 medium bananas)
1/2 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon maple extract

  • Use a blender to finely chop the cookies.
  • Add butter and blend until they are well blended.
  • Press mixture into the bottom of a 10″ springform pan and smooth it out.
  • Refrigerate the crust while you make the filling.
  • Beat cream cheese until creamy.
  • Add in sugar and cornstarch followed by the eggs one at a time.
  • Beat in the bananas, whipping cream, and vanilla.
  • Pour mixture into crust.
  • Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes.
  • Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.
  • Allow to cool completely before removing sides. Before removing the pan, run warm water over a knife and slide a knife around the edge of the cake to separate the cake from the pan cleanly.
  • Refrigerate cheesecake, uncovered, at least 6 hours.
  • Serve with sliced fresh bananas, Caramel Sauce, Hot Fudge Sauce and fresh whipped cream.

STRAWBERRY KIWI BUTTERMILK SHORTCAKE

This is even better when you take the time to make fresh whipped cream or homemade vanilla ice cream to go with it.

GLAZE
2 baskets fresh strawberries, sliced
2 kiwis, chopped
1 cup pureed strawberries*
1 cup sugar
2 tablespoons KARO light corn syrup
3 tablespoons cornstarch
½ cup water

BUTTERMILK SHORTCAKE
2 cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
dash of salt
4 tablespoons sugar
¼ teaspoon cinnamon
½ cup butter, softened, but not melted
¾ cup buttermilk**

  • Mix together 1 cup sugar, corn syrup, cornstarch and water in a 2 quart sauce pan, cover and bring to a slow boil. 
  • When you reach a boil remove the lid. Add the 1 cup pureed strawberries and boil a few minutes more.  Chill 10-15 minutes.  After the sauce is chilled, pour over the fruit and toss gently.  Return to the refrigerator to continue chilling. 
  • Sift the dry ingredients together. Add the milk and butter and mix well into a soft dough. DO NOT over knead – it will become tough. 
  • Grease an 8 inch pie pan really well. Gently arrange dough into an even mound and pre-cut into your serving portions before baking. 
  • Bake at 400° for 15 to 20 minutes or until toothpick done and golden brown. 
  • Slice each shortcake open, dot with a thin layer of honey, arrange on plate and top with a scoop of the  strawberry kiwi glaze and vanilla ice cream or whipped cream.

*I use the less than pretty berries for the puree.

**As a substitute, Buttermilk can be made by adding 2 tablespoons of vinegar to regular milk.

Chocolate Chip Cookie Dough Cheesecake Bars: Lovin’ From the Oven

Sometimes, I visit blogs just to read the introduction to the recipe.  Some authors are so witty and clever.  They share little snipets of their lives or teach something interesting about the recipe they are posting.  It’s all incredibly entertaining.  Me, well, I am a Harried Homemaker; literally.  I realized at 6pm on Thursday that I didn’t have this post anywhere near ready.  In fact, I didn’t have a post.  Panicking, I grabbed some cooking magazines that I have been meaning to read and poured over them, hoping inspiration would strike.  I weighed the options and then scrambled out to the kitchen to start baking.  I assembled all of my ingredients,  substituted a few things, and whipped up these amazing bars.  Oh!  the aroma that filled my kitchen as they baked.  Chocolate; cheesecake; buttery yumminess.  These would make a great Valentine’s treat, especially if they were baked in a heart-shaped pan. 

Chocolate Chip Cookie Dough Cheesecake Bars:  (adapted from July 2006 Cooking Pleasures)
crust
1 1/2 graham cracker crumbs (I used Chips Ahoy cookie crumbs)
5 Tbsp butter, melted
filling
10 ounces cream cheese
1/4 cup sugar
1 egg
1 tsp vanilla
dough
1/2 stick butter
1/4 cup brown sugar
3 Tbsp sugar
1/8 tsp salt
1 tsp vanilla
1/2 cup flour
3/4 cup chocolate chips
topping
2 Tbls chocolate chips, melted
Preheat your oven to 350 degrees.  Combine the crumbs (whichever you choose to use) and melted butter press it into the bottom of a greased 9X9 pan.  Bake 6 minutes.  Remove the pan from the oven and turn it down to 325 degrees. 
With a mixer, combine the cream cheese and sugar.  Add the egg and vanilla.  Scrape it all down and mix one little bit more and pour it onto the crust.
In the same mixing bowl that you used for the filling, cream the butter and sugars.  Add the salt and vanilla.  Add the flour.  Stir in the chips.  (I used my hands to mush the chips into the buttery dough).  Drop the dough over the filling with a spoon (or your hands…).  Bake for 30 minutes or until set if you jiggle it a bit. 
With a fork, lightly drizzle the melted chocolate chips over and around the top in a quasi-decorative manner. (Having 4 sons has almost completely ruined me for any kind of fanciness; my poor daughter).

Let these cool completely before serving and keep them in the fridge until they are gone….that might not be too long if your family is anything like mine!

SOUR CREAM DUTCH APPLE PIE

I love apples – all apples. There I said it. Who can resist a slice of hot apple pie? Hubby want dutch apple, FIL wanted a turnover and I just wanted apples. So I dug into my files and found 3 recipes from grams, a vintage magazine and an old friend. I had never made any of these. Mainly because alone they weren’t all that interesting. They needed some UMPF! so I combined the parts I liked best from all three and came up with my version of Sour Cream Dutch Apple Pie. Together they were awesome.



SOUR CREAM DUTCH APPLE PIE
PIE
3+ cups apples, cored, peeled and chopped
lemon juice
3/4 cup sugar
2 tablespoons flour
pinch of salt
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 small egg, beaten
1/2 cup sour cream (not light)
9 inch pastry shell, pre-baked and cooled
TOPPING
1/3 cup flour
1/3 cup dark brown sugar
1 teaspoon cinnamon
4 tablespoons butter, sliced extremely thin

  • Preheat oven to 350 degrees
  • Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
  • In a small bowl sift together the flour, sugar, cinnamon and salt.
  • Fold in the sour cream, egg, vanilla and maple extract until well blended.
  • Fold the sour cream mixture into the apples until well coated.
  • Carefully pour into the pie shell, mounding towards the center.
  • Toss together the topping ingredients until well blended.
  • Sprinkle topping evenly over the apple mound.
  • Lay the pieces of butter all over the top.
  • Bake 30 minutes or until apples are tender.
  • Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.

DECADENT CHOCOLATE BROWNIES

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, 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.