Discussion in 'Recipes' started by Sarawithanh, Nov 3, 2006.

  1. Noel Clark

    Noel Clark Senior Member

    Caramel Apple Cheesecake Bars w/ Struesal Topping

    2 cups all-purpose flour
    1/2 cup firmly packed brown sugar
    1 cup (2 sticks) butter, softened
    2 (8-ounce) packages cream cheese, softened
    1/2 cup sugar, plus 2 tablespoons, divided
    2 large eggs
    1 teaspoon vanilla extract
    3 Granny Smith apples, peeled, cored and finely chopped
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    Streusel topping, recipe follows
    1/2 cup caramel topping
    Preheat oven to 350 degrees F.

    In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

    In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

    In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

    Streusel Topping:
    1 cup firmly packed brown sugar
    1 cup all-purpose flour
    1/2 cup quick cooking oats
    1/2 cup (1 stick) butter, softened
    In a small bowl, combine all ingredients.

    Yield: approximately 3 cups
  2. mackie

    mackie With my hero, Brigitte Gabriel

    hmmm... I have not had that problem. :scratch:
  3. Jonathan57

    Jonathan57 Active Member

    Nor I. Might be a difference in elevation, temperature/oven, or type of pan (I used an aluminum brownie pan [​IMG].) Pumpkin is pretty sensitive stuff, and if your oven is slightly out of whack, something like a pumpkin pie can take up to 50% longer to cook. I always keep cooking it till it works - adding 5 minute intervals. (No, not interval training :funny:).
  4. BigDog

    BigDog Well-Known Member

    Huh, odd. The edges were cooked and when I tested it that is what bounced back , so I took them out. After it cooled and I cut into it, the middle was just batter. I used a glass pan and it was 9 x 13, not the 10 x 15" called for, which was why I gave it the extra time.

    Maybe it is just my oven. It's practically brand new, so you would think it would be ok, although I have noticed slightly longer cooking times on some things.

    To summarize, never mind. :lol:
  5. BigDog

    BigDog Well-Known Member

    Cool pan.
  6. Inatic

    Inatic Ya Gotta Wanna! Moderator

    i've never seen a pan like that!
  7. pixie

    pixie Well-Known Member

    My husband wishes to thank you for posting this. I've got it in the oven right now. Ryan is :drool: puddles all over the kitchen floor.
  8. Anca

    Anca Well-Known Member

    Let me know how it is! Did you use white or semisweet choc. chips? I'm making mine a week from today. :yum:
  9. Rhoda

    Rhoda Slow And Steady Wins The Race

    Just found this thread and can't wait to try a few of the recipes to have around for Christmas Eve and Christmas day! I am :drool: just reading them all! :yum:
  10. Melt In Your Mouth Shortbread

    1 cup butter, softened
    1/2 cup confectioners' sugar
    1/4 cup cornstarch
    1 1/2 cups all-purpose flour

    Preheat the oven to 375 degrees F (190 degrees C).
    Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
    Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.
    • Like Like x 1
  11. Raspberry and Almond Shortbread Thumbprints

    1 cup butter, softened
    2/3 cup white sugar
    1/2 teaspoon almond extract
    2 cups all-purpose flour
    1/2 cup seedless raspberry jam

    1/2 cup confectioners' sugar
    3/4 teaspoon almond extract
    1 teaspoon milk

    Preheat oven to 350 degrees F (175 degrees C).

    In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.

    Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.

    In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
  12. Iced Pumpkin Cookies

    INGREDIENTS (Nutrition)
    2 1/2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground cloves
    1/2 teaspoon salt
    1/2 cup butter, softened
    1 1/2 cups white sugar
    1 cup canned pumpkin puree
    1 egg
    1 teaspoon vanilla extract

    2 cups confectioners' sugar
    3 tablespoons milk
    1 tablespoon melted butter
    1 teaspoon vanilla extract

    Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

    In a medium bowl, cream together the 1/2 cup of butter and white sugar.

    Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

    Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

    To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
  13. White and Dark Chocolate Truffles


    1 pkg white chocolate chips
    50mL - 1/4 cup butter, softened
    250mL - 1 cup Rice Krispies
    300mL - 1 1/4 cup semi-sweet chocolate chips


    1. Melt white chocolate chips and butter in medium bowl in microwave or over saucepan of boiling water. Stir until smooth. Let cool at room temperature about 30 min.

    2. Form white chocolate mixture into 1-inch balls. Roll in cereal, pressing cereal into truffles to coat well. Refrigerate about 30 min until firm.

    3. Melt semi-sweet chocolate chips as in step one. Dip prepared balls in chocolate to coat. Lift out with fork allowing excess chocolate to drip off. Place on waxed paper lined baking sheet. Let cool about 1 hr.
  14. Jonathan57

    Jonathan57 Active Member

    Scones and mustard.

    Two recipes for New Years Eve. The first one is essential. The family recipes never were too specific. Grandmas used to do things by sight - which drove me nuts. So these are approximate measures, but I have the holiday 'test' poundage to confirm they are tasty. FYI - They are not meant to be eaten together.


    2 cups flour
    1 tsp baking soda
    2 tsp cream of tartar - use some baking powder
    1/2 tsp salt
    1/4 cup sugar

    Mix & cut in 2-3 Tbsp butter.
    Add raisins. (1/4-1/3 cup).
    Add 2/3+ cup butter milk (do not use a milk & vinegar substitute)

    Knead. Lightly.

    - Spread/roll lightly to form about 1 inch high circle on a lightly buttered baking pan.
    - Make Pizza cuts almost through to bottom.
    - Bake 375 degrees for 20 minutes (check at 15 minutes).

    Step One: Mix Together

    1/2 lb dry mustard
    2 cups flour
    2 cups white vinegar

    Step Two: Mix Together

    1/2 cup salad oil
    1/4 lb melted butter
    2 cup brown sugar
    1/2 cup maple syrup
    1/4 tsp salt & pepper

    - Combine the two mixtures, cover & let stand overnight.
    - Next day: Beat a little at a time until golden.
    - Put in sterilized jars. Refrigerate.

    Whether you give as gifts or use for yourself determines the jar size.
    I use the pre-chopped garlic jars, or old small mustard/relish jars.
  15. Erik

    Erik Admin

    Turtle Bars

    Turtle Bars

    Preparation - 15 minutes
    Cooking - 25 minutes
    Ready In - 40 minutes

    2 cups flour, all-purpose
    1 cup brown sugar packed
    1/2 cup butter or margarine, softened
    1 cup pecan halves

    2/3 cup butter or margarine
    1/2 cup brown sugar packed
    1 cup chocolate chips

    In a mixing bowl, beat flour, sugar and butter on medium speed for 2-3 minutes.

    Press firmly into an ungreased 13x9x2 inch baking pan.
    Arrange pecans over crust.

    Combine butter and brown sugar in a heavy saucepan.

    Bring to a boil; boil for 1 minute, stirring constantly.

    Pour over pecans.

    Bake at 350 for 18-22 minutes.

    Spread chocolate.
  16. BigDog

    BigDog Well-Known Member

    :ban: :cardio::lol:
  17. Amy

    Amy Just say no to CANDY!!!

    I made these for my New Years Party (see picture). I made a few adjustments. I will be posting a blog about it. :yum:

  18. MichelleS

    MichelleS Well-Known Member

    Oh :ban: why did I come in here :drool:
  19. fluteangel

    fluteangel Well-Known Member

    Chocolate Truffle Cake

    This isn't for the holidays, but since it's so decadent and rich, it seemed the most appropriate place to put it. I HIGHLY recommend halving the recipe, it makes A LOT!!!! And it's so incredibly dense, rich and fudgy, one bite is all you need. I'm serious!
    Tapawingo's Chocolate Truffle Cake

    Note 1: The recipes calls for dark chocolate couverture, a coating chocolate available at specialty shops. If you can't get it, substitute equal amounts of dark chocolate and add 1/4 to 1/2 tsp of butter for each ounce of chocolate.

    Note 2: Like most chefs, Kaszubwoski weighs her ingredients for accuracy. In case you don't have scales, I've put measurements in brackets, but keep in mind, these are approximate since scales can vary.

    Chocolate Truffle Cake

    Tapawingo's Chocolate Truffle Cake

    12 oz dark chocolate couverture
    14 oz (about 4 1/2 cups) pure cocoa powder
    10 fl oz (1 1/4 cups) water
    12 oz (about 1 3/4 cup) sugar
    18 oz (2 1/4 cups) soft butter, at room temperature
    12 egg whites
    6 oz (1 scant cup) sugar

    1. Melt the dark chocolate couverture (or chocolate and 1 tbsp butter) and combine it with the cocoa powder in a metal bowl.
    2. Bring the water and the first amount of sugar to a boil.
    3. Remove sugar water from the heat and pour it into the chocolate.
    4. Add the butter, in small pieces, and stir until the chocolate is smooth.
    5. Whip the egg whites with the second amount of sugar until they form soft peaks.
    6. Gently fold the whipped egg whites into the chocolate mixture.
    7. Pour the batter into a cake pan and bake it at 350F for about 25 min. (Note, when I tested the cake, I made it in one pan as the recipe suggested. The resulting cake was twice the height of the dessert served at Tapawingo. It took 45 minutes to bake. Based on Kaszubwoski's timing, I would make two 10" pans the next time or halve the recipe.)

    1. The chocolate needs to be still warm, but not hot, to produce a smooth consistency of batter.

    2. Try not to incorporate too much air into the batter, as it will make the finished product crumbly and difficult to work with.
  20. trinitylove

    trinitylove Buff in spirit

    snowdrop surprise sugar cookies

    super-easy :)

    1 package of sugar cookie dough
    candies (M&Ms, rolos, etc.)

    1-grab a small amount of dough, smoosh a pecan, almond, chocolate or other candy in the center of the dough.
    2-roll the dough around in your palms until they are ball shaped
    3-place on cookie sheet 2 inches apart
    4-bake according to package instructions (mine was 375 degrees for 7-9 minutes)
    5-let cool and frost and put on sprinkles :)

    i have pics, but i'm at work now, i will post them later.

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