1/2 c Water
1 1/2 c Whole Milk (I use 1 c heavy whipping cream 1/2 c milk)
2 T Yeast
1/2 c Sugar
2 tsp Salt
2 Eggs
1/2 c Oil
5 1/2 c Flour
Combine water and milk and heat in microwave (or stove top) until quire warm, nearly hot. Pour into mixing bowl and sprinkle yeast on top, then sugar and salt. Let sit a few minutes until frothy or foamy looking. Stir in eggs and oil. (I beat my eggs with a fork into the oil) Add this to the mixing bowl. Add up to 5 1/2 c flour. Beat for 5 min in mixer. (Should be smooth and elastic, add more flour if necessary) Cover and let rise until double in size. (about 1 hour)
Grease 2 lrg cookie sheets. Spray counters with Pam and roll out dough into a large rectangle. Spread with 1 stick butter and sprinkle with Brown Sugar and Cinnamon. Roll up and cut into pieces with Floss or string.
Bake 350 for 25 min.
Frosting
2 cubes butter
1/2 block of cream cheese
1 lb (a whole bag) powdered sugar
Heavy whipping cream and milk
about 1 tsp vanilla
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
April 23, 2010
October 15, 2009
Peach Cobbler Bars
1 cup (2 sticks) unsalted butter at room temperature
2 cups granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
4 eggs
3 cups unbleached all-purpose flour
3/4 teaspoon salt
for the filling:
6-7 peaches, peeled and thinly sliced
1/4 cup brown sugar
1/2 teaspoon cinnamon
for the glaze:
1 cup powdered sugar
2 tablespoons cream
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees. Grease a large cookies sheet with butter or nonstick spray. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and almond extract. Slowly add flour and salt, and mix until just incorporated.
2. Spread three-fourths of the mixture into the prepared pan. Mix the peaches, brown sugar, and cinnamon in a medium sized bowl, and distribute evenly over the batter. Drop the rest of the batter by tablespoonfuls over the peaches, and bake for 25-30 minutes, or until the edges start to turn golden brown.
3. Whisk together the powdered sugar, water, and cream and drizzle half of the mixture over the warm bars. Allow to cool, cut into 3 inch squares, and drizzle over the remainder of the glaze.--
2 cups granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
4 eggs
3 cups unbleached all-purpose flour
3/4 teaspoon salt
for the filling:
6-7 peaches, peeled and thinly sliced
1/4 cup brown sugar
1/2 teaspoon cinnamon
for the glaze:
1 cup powdered sugar
2 tablespoons cream
1 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees. Grease a large cookies sheet with butter or nonstick spray. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and almond extract. Slowly add flour and salt, and mix until just incorporated.
2. Spread three-fourths of the mixture into the prepared pan. Mix the peaches, brown sugar, and cinnamon in a medium sized bowl, and distribute evenly over the batter. Drop the rest of the batter by tablespoonfuls over the peaches, and bake for 25-30 minutes, or until the edges start to turn golden brown.
3. Whisk together the powdered sugar, water, and cream and drizzle half of the mixture over the warm bars. Allow to cool, cut into 3 inch squares, and drizzle over the remainder of the glaze.--
June 30, 2009
Stawberry Cake or Cupcakes
1 box moist strawberry cake mix
1 large box strawberry jello ( reserve about 1 tbsp for frosting)
4 eggs
1/2 cup vegetable. oil
1/4 cup strawberry juice
1 c sour cream
2 containers of frozen sliced strawberries or fresh (w/sugar added), thawed and blended to a puree. (save 1/4 c juice for frosting, I just used a strainer with the puree)
Mix cake mix, jello, oil, eggs, sour cream and strawberry juice (be sure to save enough for frosting). Add strawberry puree, mix well.Pour into 2 or 3 - 9" greased and floured round pans Bake at 325 in for 27-30 minutes. Do not overbake or cake will be dry.Remove cakes from pans while slightly warm and Cool cakes well before frosting.
Frosting:
8 oz cream cheese room temp
1/4 c butter room temp
1/4 strawberry juiceRed food coloring
1 tbsp strawberry jello mix
1 c powder sugar
Beat cream cheese and butter until creamy. Add sugar a little at a time til all is incorporated. Add strawberry flavoring and red food coloring and the strawberry juice and beat for 5 minutes to get frosting light and fluffy. Then I folded in 2 c prepared whip cream to make it a little lighter ( either heavy whipping cream beat to stiff peaks or cool whip)
1 large box strawberry jello ( reserve about 1 tbsp for frosting)
4 eggs
1/2 cup vegetable. oil
1/4 cup strawberry juice
1 c sour cream
2 containers of frozen sliced strawberries or fresh (w/sugar added), thawed and blended to a puree. (save 1/4 c juice for frosting, I just used a strainer with the puree)
Mix cake mix, jello, oil, eggs, sour cream and strawberry juice (be sure to save enough for frosting). Add strawberry puree, mix well.Pour into 2 or 3 - 9" greased and floured round pans Bake at 325 in for 27-30 minutes. Do not overbake or cake will be dry.Remove cakes from pans while slightly warm and Cool cakes well before frosting.
Frosting:
8 oz cream cheese room temp
1/4 c butter room temp
1/4 strawberry juiceRed food coloring
1 tbsp strawberry jello mix
1 c powder sugar
Beat cream cheese and butter until creamy. Add sugar a little at a time til all is incorporated. Add strawberry flavoring and red food coloring and the strawberry juice and beat for 5 minutes to get frosting light and fluffy. Then I folded in 2 c prepared whip cream to make it a little lighter ( either heavy whipping cream beat to stiff peaks or cool whip)
June 25, 2009
Heavenly Strawberry Misu
Rachel Ray's Strawberry Misu
1 cup heavy cream, divided
2 - 8 oz containers mascarpone cheese
1/2 cup confectioners sugar
1 bag frozen strawberries, defrosted (I used raspberries instead...AMAZING!)
1/2 cup water
1 package lady fingers (if you can't find lady fingers, vanilla waffers work)
Cocoa powder, to garnish
In a medium mixing bowl, whip 1/2 cup heavy cream to soft peaks (I add some sugar and vanilla). In a large bowl, combine the remaining 1/2 cup heavy cream, mascarpone cheese, and confectioners sugar. The cream will loosen up the mascarpone making it easier to mix with other ingredients. Using a rubber spatula, fold the whipped cream into the mascarpone mixture.
In a blender, combine strawberries and 1/2 cup water. Blend until you have a smoothie-like texture. Set aside until ready to assemble.
Layer the bottom of a sqare baking dish with lady fingers. Ladle half of strawberry puree over the cookies. Top with half of the cheese mixture. Add another layer of lady fingers and ladle the remaining strawberry puree over them. Add the rest of the cheese mixture add dust with cocoa powder.
*If you like a slightly sweeter Misu, sprinkle each cheese layer with confectioners sugar and replace confectioners sugar for the cocoa powder as a garnish. YUMMO!
1 cup heavy cream, divided
2 - 8 oz containers mascarpone cheese
1/2 cup confectioners sugar
1 bag frozen strawberries, defrosted (I used raspberries instead...AMAZING!)
1/2 cup water
1 package lady fingers (if you can't find lady fingers, vanilla waffers work)
Cocoa powder, to garnish
In a medium mixing bowl, whip 1/2 cup heavy cream to soft peaks (I add some sugar and vanilla). In a large bowl, combine the remaining 1/2 cup heavy cream, mascarpone cheese, and confectioners sugar. The cream will loosen up the mascarpone making it easier to mix with other ingredients. Using a rubber spatula, fold the whipped cream into the mascarpone mixture.
In a blender, combine strawberries and 1/2 cup water. Blend until you have a smoothie-like texture. Set aside until ready to assemble.
Layer the bottom of a sqare baking dish with lady fingers. Ladle half of strawberry puree over the cookies. Top with half of the cheese mixture. Add another layer of lady fingers and ladle the remaining strawberry puree over them. Add the rest of the cheese mixture add dust with cocoa powder.
*If you like a slightly sweeter Misu, sprinkle each cheese layer with confectioners sugar and replace confectioners sugar for the cocoa powder as a garnish. YUMMO!
June 7, 2009
Chewy Chex Mix
1/2 box Rice Chex
1/2 box Corn Chex
1/2 box Golden Grams
1 bag peanuts
3 cubes butter
2 c. sugar
2 c. Karo Syrup
Boil 5 minutes on high.
Pour over cereal mixture.
Pour over wax paper to cool.
Posted by-Angie
1/2 box Corn Chex
1/2 box Golden Grams
1 bag peanuts
3 cubes butter
2 c. sugar
2 c. Karo Syrup
Boil 5 minutes on high.
Pour over cereal mixture.
Pour over wax paper to cool.
Posted by-Angie
Pumpkin Bars
*Mix by hand*
1 c. oil
2 c. sugar
1 16 oz. can pumpkin
2 c. flour
2 t. baking powder
1 t. baking soda
1 t. salt
2 t. cinnamon
Pour onto cookie sheet.
Bake 350 20-22 minutes Cool and then frost.
Frosting:
3 oz. softened cream cheese
6 T. softened butter
1 t. vanilla
1 T. milk
Cream together
Add 3 c. powder sugar
Posted by-Angie
1 c. oil
2 c. sugar
1 16 oz. can pumpkin
2 c. flour
2 t. baking powder
1 t. baking soda
1 t. salt
2 t. cinnamon
Pour onto cookie sheet.
Bake 350 20-22 minutes Cool and then frost.
Frosting:
3 oz. softened cream cheese
6 T. softened butter
1 t. vanilla
1 T. milk
Cream together
Add 3 c. powder sugar
Posted by-Angie
Hershey Chocolate Cake (moist)
2 c. sugar
1 3/4 c. flour
3/4 c. cocoa
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
2 eggs
1 c. milk
1/2 c. veg. oil
2 t. vanilla
1 c. boiling water
Mix all dry ingred. add rest. add water last. Batter in thin!pour in greased and floured 9 by 13 pan.Bake 350 35-40 minutes
Posted by-Angie
1 3/4 c. flour
3/4 c. cocoa
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
2 eggs
1 c. milk
1/2 c. veg. oil
2 t. vanilla
1 c. boiling water
Mix all dry ingred. add rest. add water last. Batter in thin!pour in greased and floured 9 by 13 pan.Bake 350 35-40 minutes
Posted by-Angie
Hershey Brownies
3/4 c. softened butter
2 c. sugar
2 t. vanilla
4 eggs
3/4 c. cocoa
1 c. flour
1/2 t. baking powder
1/4 t. salt
1 c. nuts or chocolate chips
Mix butter, sugar, & vanilla. Add eggs one at a time. Add rest of ingredientsPour into greased 9 by 13 pan.
Bake 350
30 minutes
Posted by-Angie
2 c. sugar
2 t. vanilla
4 eggs
3/4 c. cocoa
1 c. flour
1/2 t. baking powder
1/4 t. salt
1 c. nuts or chocolate chips
Mix butter, sugar, & vanilla. Add eggs one at a time. Add rest of ingredientsPour into greased 9 by 13 pan.
Bake 350
30 minutes
Posted by-Angie
Mary's Key Lime Pie
8 oz. cool whip
1 can sweet and condenced milk
1/2 c. lime juice (4 limes)Green food coloring
Pour in Gram cracker crust
Refriderate
Posted by-Angie
1 can sweet and condenced milk
1/2 c. lime juice (4 limes)Green food coloring
Pour in Gram cracker crust
Refriderate
Posted by-Angie
Paula Deens 4 in 1 Cake
Crust:Mix 1 yellow cake mix with
1 egg and 1 stick of butter
Grease 9 by 13 pan press in bottom
Filling:8 oz. cream cheese (softened)
15 oz. can pumpkin-mix until smooth add
3 eggs
1 t. vanilla
1 cube melted butter
16 oz. box powder sugar
1 t. cinnamon
1 t. nutmeg mix and pour over crust & bake 40-50 min.Do not over bake. Center will be gooey.
*may substitue pumpkin for -crushed pinapple-1 c peanut butter-2 mashed bannanas
Posted by-Angie
1 egg and 1 stick of butter
Grease 9 by 13 pan press in bottom
Filling:8 oz. cream cheese (softened)
15 oz. can pumpkin-mix until smooth add
3 eggs
1 t. vanilla
1 cube melted butter
16 oz. box powder sugar
1 t. cinnamon
1 t. nutmeg mix and pour over crust & bake 40-50 min.Do not over bake. Center will be gooey.
*may substitue pumpkin for -crushed pinapple-1 c peanut butter-2 mashed bannanas
Posted by-Angie
So East Banana Cream Pie
1 graham cracker pie crust
1 small box Jell-O sugar-free instant banana pudding mix
1 small box Jell-O Instant Cheesecake
1 1/2 cup heavy cream
1 1/4 cup milk
• Combine milk, cream, banana pudding mix and cheesecake mix. • Beat with hand mixer until stiff, about 2-3 minutes. • Fill pie shell and refrigerate for at least 1 hour. • Top pie with freshly whipped cream and Enjoy!** Bananas go bad so fast that if you would like to add bananas there are two options:1. Fold in bananas just prior to pouring in pie shell - ONLY if the pie will be eaten in one sitting.2. place freshly sliced bananas over the slices of pie just before serving.
Posted by-Trees
1 small box Jell-O sugar-free instant banana pudding mix
1 small box Jell-O Instant Cheesecake
1 1/2 cup heavy cream
1 1/4 cup milk
• Combine milk, cream, banana pudding mix and cheesecake mix. • Beat with hand mixer until stiff, about 2-3 minutes. • Fill pie shell and refrigerate for at least 1 hour. • Top pie with freshly whipped cream and Enjoy!** Bananas go bad so fast that if you would like to add bananas there are two options:1. Fold in bananas just prior to pouring in pie shell - ONLY if the pie will be eaten in one sitting.2. place freshly sliced bananas over the slices of pie just before serving.
Posted by-Trees
Ice Cream
1 1/2 C. milk
1 1/2 C. heavy whipping cream
3/4 C. sugar
2 tsp. vanilla
Wisk everything together and pour into ice cream maker. Let run until fluffy and stiff.
Posted by-Gnat
1 1/2 C. heavy whipping cream
3/4 C. sugar
2 tsp. vanilla
Wisk everything together and pour into ice cream maker. Let run until fluffy and stiff.
Posted by-Gnat
Carmel Cream Crunch Cups
1 tube flaky refrigerated buttermilk biscuits
1 8 oz. brownsugar-cinnamon swirl cream cheese
1/2 cup powder sugar
1 tsp. vanillacarmel ice cream toppingchopped pecans or almonds
whipcream or ice cream if desired
Grease muffin tins. flaten each biscuit and butter one side then sprinkle with cinnamon sugar and press sugared side down in muffin tin, press up around the sides as well. Mix the cream cheese, sugar and vanilla until creamy. Place a spoonful of cream cheese mix in each cup then a spoon of carmel then top with nuts. Bake 375 for 16-20 minutes until golden. Remove from tin and drizzle with more carmel and whip cream.Sooooo Good!
Posted by-Melly
1 8 oz. brownsugar-cinnamon swirl cream cheese
1/2 cup powder sugar
1 tsp. vanillacarmel ice cream toppingchopped pecans or almonds
whipcream or ice cream if desired
Grease muffin tins. flaten each biscuit and butter one side then sprinkle with cinnamon sugar and press sugared side down in muffin tin, press up around the sides as well. Mix the cream cheese, sugar and vanilla until creamy. Place a spoonful of cream cheese mix in each cup then a spoon of carmel then top with nuts. Bake 375 for 16-20 minutes until golden. Remove from tin and drizzle with more carmel and whip cream.Sooooo Good!
Posted by-Melly
Chocolate Halfway Bars
makes a 8 X12 pan1. mix together:
1/2 cup shortening (but it's better with butter)
1/4 cup sugar
1/4 cup brown sugar
2. add
1 egg yolk (save the egg white for later)
1 cup flour
1/2 tsp salt
1/8 tsp. bkg powder
1/2 tsp. soda
1 1/2 tsp. water
1/2 tsp. vanilla
Pat all this into greased 8 X 12 pan. Top with 12 oz. chocolate chip (milk choc. or semi-sweet)3. Topping:2 egg whites and 1/2 cup brown sugar, beater stiff. 4. Spread topping over chocolate chips and bake at 375 degrees for 25 minutes.
Posted by-Mom
1/2 cup shortening (but it's better with butter)
1/4 cup sugar
1/4 cup brown sugar
2. add
1 egg yolk (save the egg white for later)
1 cup flour
1/2 tsp salt
1/8 tsp. bkg powder
1/2 tsp. soda
1 1/2 tsp. water
1/2 tsp. vanilla
Pat all this into greased 8 X 12 pan. Top with 12 oz. chocolate chip (milk choc. or semi-sweet)3. Topping:2 egg whites and 1/2 cup brown sugar, beater stiff. 4. Spread topping over chocolate chips and bake at 375 degrees for 25 minutes.
Posted by-Mom
Peanut Butter Cookies
1/2 c shortening
1/2 c butter or marg.
1 c. peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
2 1/2 c. flour
1 t. baking powder
1 1/2 t/ baking soda
1/2 t. salt
Mix first 6 ingredients blend remaining. Roll in to balls and flatten with fork.Bake 37510-12 minutes
Posted by-Angie
1/2 c butter or marg.
1 c. peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
2 1/2 c. flour
1 t. baking powder
1 1/2 t/ baking soda
1/2 t. salt
Mix first 6 ingredients blend remaining. Roll in to balls and flatten with fork.Bake 37510-12 minutes
Posted by-Angie
Grandma Dille's Bannana Sponge Cookies
2 1/2 c. flour
2 t. baking powder
1/2 t. salt
1/4 t. baking soda
2/3 c. shortening
1 c. sugar
2 eggs
1/2 t. vanilla
1 c. chocolate chips
1 c. mashed bannanas
Mix and drop by teaspoon on greased cookie sheet.Bake 45010-12 minutes
Posted by-Angie
2 t. baking powder
1/2 t. salt
1/4 t. baking soda
2/3 c. shortening
1 c. sugar
2 eggs
1/2 t. vanilla
1 c. chocolate chips
1 c. mashed bannanas
Mix and drop by teaspoon on greased cookie sheet.Bake 45010-12 minutes
Posted by-Angie
Soft and Yummy Sugar Cookies
2 C. sugar
1 c. butter
2 eggs
1 t. vanilla
1 c. sour cream
5 c. flour
4 t. baking soda
1/2 t. baking powder
1/2 t. salt
Mix and Chill for a couple of hours or over night.Bake 375 8-10 minutes
Posted by-Angie
1 c. butter
2 eggs
1 t. vanilla
1 c. sour cream
5 c. flour
4 t. baking soda
1/2 t. baking powder
1/2 t. salt
Mix and Chill for a couple of hours or over night.Bake 375 8-10 minutes
Posted by-Angie
Yummy SOFT Gingersnap Cookies
2 C. sifted flour
1 tbs. ground ginger
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3/4 C. shortening
1 C. sugar
1 egg
1/4 C. dark molasses
cinnamon sugar
Sift dry ingredients together, except cinnamon sugar, and set aside. Beat shortening and sugar together until creamy. Add in the egg and molasses. Continue mixing while slowly adding the dry ingredients. Mix just until completely blended. Roll dough into 1" balls and then roll in cinnamon sugar.Bake at 350 for 10 minutes. Don't overcook! Makes 2 1/2 dozen.
Posted by-Gnat
1 tbs. ground ginger
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3/4 C. shortening
1 C. sugar
1 egg
1/4 C. dark molasses
cinnamon sugar
Sift dry ingredients together, except cinnamon sugar, and set aside. Beat shortening and sugar together until creamy. Add in the egg and molasses. Continue mixing while slowly adding the dry ingredients. Mix just until completely blended. Roll dough into 1" balls and then roll in cinnamon sugar.Bake at 350 for 10 minutes. Don't overcook! Makes 2 1/2 dozen.
Posted by-Gnat
My MIL's Chocolate No-Bake Cookies
4 C. sugar
1 C. cocoa
1 C. milk
1/2 C. butter
6 C. oats
1 C. peanut butter
2 tsp. vanilla
Combine sugar, cocoa, milk and butter in large pot over med. heat. Bring to full boil and boil 2 min, stirring constantly. Remove from heat and add remaining ingredients. Drop by spoonful onto wax paper and let cool completely. Makes ~80 cookies.
Posted by-Gnat
1 C. cocoa
1 C. milk
1/2 C. butter
6 C. oats
1 C. peanut butter
2 tsp. vanilla
Combine sugar, cocoa, milk and butter in large pot over med. heat. Bring to full boil and boil 2 min, stirring constantly. Remove from heat and add remaining ingredients. Drop by spoonful onto wax paper and let cool completely. Makes ~80 cookies.
Posted by-Gnat
My MIL's Brownies
2 C. butter-melted
1 tsp. salt
1 1/2 C. cocoa
4 C. sugar
7 eggs
2 tsp. vanilla
2 1/2 C. flour
1 1/2 tsp. baking powder
2 C. chocolate chips
Hand mix all ingredients gently (about 50 times with a large spoon)- it will still be lumpy. Pour into greased sheet pan. Bake at 350 for 30-35 min. Don't overcook! They are done when a toothpick stuck in the middle comes out with moist crumbles but not wet.
Posted by-Gnat
1 tsp. salt
1 1/2 C. cocoa
4 C. sugar
7 eggs
2 tsp. vanilla
2 1/2 C. flour
1 1/2 tsp. baking powder
2 C. chocolate chips
Hand mix all ingredients gently (about 50 times with a large spoon)- it will still be lumpy. Pour into greased sheet pan. Bake at 350 for 30-35 min. Don't overcook! They are done when a toothpick stuck in the middle comes out with moist crumbles but not wet.
Posted by-Gnat
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