Combine 1/2c white sugar, 1/2c brown sugar, 1-2 table spoonful’s water in a sauce pan over medium heat. Bring to boil until sugar is fully melted and starts to smell like caramel. Reduce heat, Add 1/2 stick butter, 1/2 tea spoon salt, 1/2 teaspoon cinnamon, 1 tablespoon vanilla and stir until butter is melted. Add 1lbs pecans and stir until nuts are evenly coated. Pure onto a parchment paper lined cookie sheet. Cook at 250 for 20 minutes.
- Heavy Cream
- Milk Chocolate
- Measure out your chocolate and chop it finely if it’s in big pieces so it melts evenly. And place in a medium sized bowl.
- Heat your cream on the stovetop until steam just begins to rise from the surface. Whisk occasionally to prevent burning. Don’t walk away or your cream could boil over.
- Pour your hot cream over the chocolate and push the chocolate down so it’s all under the surface of the cream. Then just let the chocolate and cream sit for 5 minutes.
- Whisk the cream and chocolate together until it’s smooth. Start with small circles in the center until the chocolate and cream start creating an emulsion.
- If you have lumps or un-melted chocolate you can use an immersion blender to make your ganache super creamy and lump-free.
- Dark Chocolate (2:1) 16 oz. semi-sweet or dark chocolate + 8 oz. heavy whipping cream
- Milk Chocolate (2.5:1) 20 oz. milk chocolate + 8 oz. heavy whipping cream
- White Chocolate (3:1 or 4:1) 24 oz. white chocolate + 8 oz. heavy whipping cream.
- Chocolate Drip Icing (1:1) 8 oz. semi-sweet or dark chocolate + 8 oz. heavy whipping cream. (This can also be whipped to make whipped ganache frosting.)
- Lumpy: reheat the whole thing in the microwave in 30 second increments, stirring in between, until smooth.
- Broken: Whisk in a Tbsp. or warm water or milk. Adding a Tbsp at a time until it comes together.
- Grainy: Caused by whisking when the milk was too hot. Be sure to give it the 5 minutes to sit. To fix, re-melt the whole thing over a double broiler and let it re-set.
- Runny: Add melted chocolate 2oz at a time and whisk to combine.
- Stiff: Add 1 oz. warm cream to loosen it up.
- 1 cup unsalted butter, softened to room temperature
- 4 – 5 cups confectioners’ sugar
- 1/4 cup heavy cream, at room temperature
- 2 tsp vanilla extract
- salt, to taste
- Beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. (1/8 tsp.)
- Adjust if needed: Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or more heavy cream, 1 Tbsp. at a time, if frosting is too thick.
- This recipe is enough to frost 12-16 cupcakes or a thin layer on a 9×13 cake.
- If your confectioners’ sugar is particularly lumpy, I recommend sifting it 1-2x before measuring and using.
- You can use half-and-half or whole milk instead if needed. The lower the fat, the less creamy your buttercream will be.
Recipe is from Sally’s Baking Addiction
2 pints of fresh strawberries, sliced
1/2 loaf pound cake or angel food cake (I put in the whole cake)
10.5 oz bag of mini marshmallows
8 oz whipped cream topping
14 oz sweetened condensed milk
Cut pound cake or angel food cake in half. Cut any dark edges off 1/2 load cake. Cut half the loaf cake into 1 1/2 inch cubes. (I did the whole cake and I didn’t cut the crust off!)
Mix whipped cream topping and sweetened condensed milk together in a large bowl.
Stir in mini marshmallows
Slice strawberries; add to bowl
Fold ingredients together until well combined.
Cover and refrigerate until ready to serve.
Serve within 1 – 3 days.
Side note: the sugar in the marshmallows will melt the longer it sits; usually by day 2. To fix texture, simply cut remaining cake into cubes or stir in 1 – 2 tbsp vanilla or cheesecake pudding.
1 cup organic chunky peanut butter
1 cup brown sugar
2 1/2 cups gluten-free rolled oats
1 teaspoon baking soda
The next time I make these I plan to add wheat germ and flax seeds. Any healthy add-in that you like would probably work. Also, honey would work in place of brown sugar.
- Preheat oven to 350°F.
- In a small bowl, use an electric mixer to cream peanut butter and brown sugar until fluffy. Beat in the egg.
- Add rolled oats and baking soda to creamed mixture, and mix well.
- Line 2 baking sheets with a Silpat mat or parchment paper.
- Roll dough into 2-inch balls, and press to flatten on the cookie sheet.
- Bake for 8 minutes or until the cookies turn slightly brown.
- Cool cookies on a rack, and store leftovers in an airtight container.
1 cup half-and-half or whole milk
1/4 cup granulated sugar
2 tsp. vanilla
6-8 cups fresh fallen snow
Heat the half-and-half in a small saucepan and add the sugar. Stir until dissolved. Remove from the heat and add the vanilla. Refrigerate until ice cold. Then, to make the snow cream, put 6 cups of snow in a large mixing bowl. Pour the cold sugar mixture over the snow and stir with a spatula until blended. Add another cup or two of snow if needed.
(From Rhonda Murray)
1 Cup Candied Red Cherries, coarsely shopped
1 Cup Dried Apricots, chopped
1/2 Cup Golden Raisins
1/2 Cup Semi Sweet Chocolate Chips
6 Tbsp. Butter, softened
1/2 Cup packed Brown Sugar
1/4 Cup Granulated Sugar
1/4 Cup Orange Juice
1/2 Tsp. Almond Extract
1 Cup All Purpose Flour
1/2 Tsp. Baking Powder
1/8 Tsp. Salt
1 Cup Walnuts, toasted and chopped
3/4 Cup Pecans, toasted and chopped
1/4 Cup Sliced Almonds
1. Preheat overn to 300. Lightly coat a loaf pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper; set aside.
2. In a bowl, combine cherries, apricots, raisins, and chocolate pieces; set aside.
3. In a large mixing bowl beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until just combined. Beat in orange juice and almond extract.
4. Combine flour, baking powder, and 1/8 Tsp. Salt. Add to the sugar mixture and beat until just combined.
5. Stir in fruit mixture, walnuts, and pecans.
6. Spoon into the prepared loaf pan. Sprinkle the sliced almonds on the top.
7. Bake for 1 1/2 hours, or until wooden toothpick inserted in the center comes out clean. Let cool completely on a wire rack. Then wrap the loaf and store overnight before serving.
This recipe is from “Dining with Pioneers.” A neighbor brought it to a Halloween Party. I bought the book so I could find the recipe.
2 cups Sugar
1/2 cup Water
1 cup Oil
3 diced Apples, (2.5 cups)
1 cup Chopped Nuts (optional)
2 1/2 cups Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon
2 package Nestle’s butterscotch chips
Combine sugar, eggs, water, and oil. Add dry ingredients. Mix in the apples and nuts. Pour into a greased and floured 13×9 pan. Sprinkle butterschotch chips over top of batter. Bake at 350° for 1 hour.
(This is better the next day. Use a spatula to remove in small squares so the moist part won’t be left in the pan.)
“Fresh Apple Cake,” pg. 405, by Elizabeth E. Bennett
“Dining with Pioneers,” 1981. By Councils of Tennessee Chapter #21
- 1 cup (200g) granulated sugar
- 6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
- 1/2 cup (120ml) heavy cream
- 1 teaspoon salt
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves.)
- Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.
- Cover tightly and store for up to 1 month in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
- Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using.
- Butter: Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.
- Heavy Cream: Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk. Room temperature cream is best.
- Salt: Use regular table salt or kosher salt. If using larger flaky salt, add 1 teaspoon, taste, then add more if desired. This recipe works with 1 teaspoon of any variety of salt. You can always add 3/4 teaspoon, taste, then add more if desired.
- Caramel Candies: This caramel is great as a sauce, topping, or filling, but won’t set up properly to make soft caramel candies.
- Regular Caramel: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
- Larger Batches: Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
(Recipe makes a single pie crust, double if needing a double pie crust.)
- In a large bowl (preferably metal), combine flour and salt. Set bowl in fridge. Meanwhile, cut butter into cubes and set in freezer until very cold. (Alternatively, you could freeze butter and grate with a cheese grater.)
- Take butter and flour out of fridge/freezer. Cut butter into flour until mixture resembles coarse crumbs. Work fast and ensure that all ingredients stay cold. Stir in ice water, a tablespoon at a time, until mixture forms a ball. The dough should have small bits of butter – this makes the crust flaky. It will still look crumbly, but will stick together as a ball if you press it with your hands. Wrap dough ball in plastic and refrigerate for 4 hours or overnight. Refrigeration is necessary because it allows the gluten to relax and prevent shrinkage.
- Take dough out of fridge and roll out to fit a 9 inch pie plate. You may need to roll it out twice. The first roll is usually crumbly and uneven and has large breaks. Just gently gather the dough, form another ball, and roll out again. Smooth, round crust should be easier the second roll out.
(Additional Tips: You could place Ziploc bags of ice on your counter where you intend to roll out your dough, this makes the work surface cold. I have a marble rolling pin, so I just place my rolling pin in the freezer so that it is very cold.)
- Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Bake at 400 degrees until golden brown.
1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar
1 1/2 cup flour
1 tsp baking soda
1 tsp vanilla
1 Tbsp water
2 Tbsp oil (coconut oil, melted)
1 cup chocolate chip cookies
Preheat oven to 350F. Beat butter and both sugars until creamy. Add flour and baking soda and mix. Add water, oil, and vanilla and mix. Add chocolate chips. Bake for 8min.
- 3/4 cup butter, softened
- 1 cup sugar
- 1 egg
- 1Tbsp. water
- 1/4 cup molasses
- 2 and 1/4 cup flour
- 2 tsp. ginger
- 1 tsp. baking soda
- 3/4 tsp. cinnamon
- 1/2 tsp. cloves
- 1/4 tsp. salt
Mix wet ingredients then add dry ingredients. The dough is a little sticky so I chill it.
Roll in balls and coat with sugar. Flatten slightly on the baking sheet. Bake at 350 for 8-10 minutes.
- 1 cup unsalted butter , melted and cooled at least 10 minutes (226g)
- 1 ¼ cup brown sugar tightly packed (250g)
- 1/2 cup sugar (100g)
- 1 large egg + 1 yolks (room temperature preferred)
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour (350g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 bag semisweet chocolate chips
- Measuring ingredients by weight is recommended.
- In a medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- Melt butter slowly, trying to keep it from separating.
- Combine melted butter and sugars in a stand mixer bowl. Mix on medium speed until light in color and fluffy, this takes around 5 minutes.
- Whisk egg and yolk together in a small bowl, then add egg to stand mixer. Mix on medium-low speed until egg is fully incorporated.
- Add vanilla, mix until incorporated.
- On medium-low speed, gradually add flour mixture to wet ingredients — stir just until flour is absorbed.
- Stir in chocolate chips. Do not over work dough.
- Cover dough and chill in refrigerator for 30 minutes.
- Preheat oven to 350F
- Form 35 gram dough balls and place onto prepared cookie sheets, placing at least 2″ apart.
- Bake for 10-11 minutes — if the centers are still too soft, leave on hot cookie sheet for 1-2 minutes.
- Transfer cookies to cooling rack.
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
- 1/2 cupSugar
- 1/2 cup Brown Sugar
- 1 stick Unsalted Butter
- 1 Large Egg
- 1/2 tsp Vanilla
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/4 cup All Purpose Flour
- Chocolate Chips
Bake at 300 degrees for 18 min.
1 1/2 cups chocolate wafer crumbs
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted
2 1/2 pounds cream cheese, softened at room temperature
1 1/2 teaspoons vanilla extract
1 vanilla bean, seeds scraped from inside of pod and reserved
3 tablespoons all-purpose flour
1 cup sour cream
8 ounces melted semisweet chocolate, cooled slightly
Fresh strawberries, for garnish
Whipped cream, for garnish
Fresh mint sprigs, for garnish
Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan).
Lightly grease the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan and set aside.
In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.
Serve the cheesecake garnished with fresh strawberries, whipped cream and mint sprigs.
It is really hard to beat the Easy Brownies , but if you have a little more time, this brownie recipe is for you!
4 oz 70% dark chocolate, chopped
2 oz semi-sweet chocolate, chopped
½ cup (1 stick) unsalted butter
¾ tsp coffee granules -OR- 1-2oz fresh espresso
½ cup granulated sugar
½ cup light brown sugar, lightly packed
2 whole large eggs + 1 egg yolk
½ cup + 2 tablespoons all purpose flour
1 tablespoon dutch process cocoa
½ teaspoon salt
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Line an 8 x 8″ baking dish with parchment paper
In a large, microwave safe bowl, combine the dark and semi-sweet chocolate, the butter, and the coffee granules. Cover loosely and microwave 30 seconds, then stir, and then microwave for 15 more seconds to melt the butter and chocolate entirely. Stir in the sugars until completely dissolved and then let the mixture cool to room temperature.
Once cooled, mix in the eggs. Then fold in the flour, dutch process cocoa, salt, and vanilla extract. fold in until just incorporated. There should be no white chunks or streaks left, but be sure not to overmix. Fold in ½ cup semi sweet chocolate chips.
Pour the batter into the prepared baking dish and bake until a toothpick inserted into the center comes out with just a few moist crumbs attached, about 28-30 minutes. Allow the brownies to cool completely in the pan. Remove the brownies from the pan by lifting out the parchment paper and cut into squares before serving.
GLAZED BLUEBERRY CAKE DONUTS
Dunkin Donuts Copycat Recipe
Makes about 1 Dozen Donuts
2 1/4 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
1/2 cup lowfat milk
1 egg, lightly beaten
2 teaspoons vanilla extract
1 1/2 cups fresh blueberries
oil for frying (about 1 quart)
In a large bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt, stirring to combine. In another bowl, combine egg, milk and vanilla extract, mixing together. Add melted butter to the dry ingredients, quickly stirring to disperse the butter and form small crumbs. Stir in milk and egg mixture, bring the dough together with a spoon.
Before it comes completely together, add in blueberries, mashing some as you go along if desired and bring dough together with your hands. Form it into a large ball, then roll it out on a floured surface to about 1/2 inch thickness. Cut donuts using a donut cutter, a biscuit cutter, or even a knife, using a small lid to cut out the center. Repeat with dough scraps until all the dough is used.
Heat oil in a large pot or deep fryer, bringing it to 375 degrees. Fry donuts 1-2 at a time, frying for about 1 1/2-2 minutes per side. After your first donut, check it by cutting into the center and making sure the dough is cooked through. Finish remaining donuts, then dip the entire thing in glaze and let sit to cool before serving.
2 cups powdered sugar
1-2 tablespoons water
1 drop of vanilla extract.
Whisk ingredients together until a smooth, runny glaze forms. If it seems too thin, add sugar a few tablespoons at a time, stirring. if it’s too thick, add more water by one very small drop at a time, whisking constantly. Dunk donuts in the glaze and let sit to set.
1 Cup warm milk
2 eggs, room temp
1/3 Cup butter, melted
4 1/2 Cups bread flour
1 tsp salt
1/2 Cup white sugar
1 pgk yeast
1 Cup brown sugar, packed
2 1/2 Tbsp cinnamon
1/3 Cup butter, softened
3 oz. cream cheese
1/4 cup butter, softened
1 1/2 cup confectioners sugar
1/2 tsp vanilla
1/8 tsp salt
Microwave milk for 60 seconds. Dissolve east in warm milk in a large bowl. Add sugar, butter, salt, eggs, and flour. Mix well. Knead dough into a large ball, using our hands dusted lightly with flour. Put in a bowl sprayed with cooking spray and cover tightly with plastic wrap. Let rise in a warm place for 1 hour or until dough has doubled in size.
In a small bowl, combine brown sugar and cinnamon. Spray work surface with cooking spray or sprinkle with flour. Roll dough out into a 16×21 inch rectangle about 1/4 inch thick. Spread dough with the 1/3 cup softened butter and then sprinkle evenly with cinnamon sugar mixture. Roll up dough starting with the longer side and cut into about 12 rolls.
Place rolls in a lightly greased 9×13 pan or spread out on a cookie sheet. Cover and let rise again until nearly doubles, about 30 minutes. At this point you can put them in the refrigerator overnight and cook them the next day, if you are preparing them the night ahead.
Preheat oven to 350 degrees. Bake rolls until golden brown, about 20 minutes. While rolls are baking beat together all icing ingredients until light and fluff. Spread icing on rolls after taking them out of the oven, while they are still warm.
2 Cups white sugar
1 Cup butter
1/2 Cup cocoa powder
2 Tsp vanillla
1 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt.
chocolate chips (as many as you want!)
Melt butter, and mix all ingredients in order given. bake at 350 for 20-30 min in greased 9×13. Sometimes I only make a 1/2 or 1/4 of the recipe and that is enough for the 3 (soon to be 4!) of us.The recipe was found by googling “easy brownies” and the first result is allrecipes.com’s Quick and Easy Brownie. I make it according to instructions but reduced flour from 1.5 to 1 cup, added more vanilla, and added chocolate chips to make it more gooey 🙂
For a 1/4 recipe:
1/2 cup sugar
1/4 cup butter
2Tbsp cocoa powder
1/2 tsp vanilla
1/4 cup flour
1/8 tsp baking powder
1/8 tsp salt
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
|1.||Preheat oven to 400 degrees F (200 degrees C).|
|2.||Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.|
|3.||Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.|
|4.||Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.|
This is an awesome Christmas recipe from a college friend. Here is the recipe she emailed to me:
Basically you do 3 bags of popped popcorn to 1 pound of the white peppermint chocolate (Wilton Candy Melts – link below).
So you melt chocolate in a double boiler (or the microwave, just make sure to stir every 20 sec.). Meanwhile cook your popcorn. Then pour chocolate over the popcorn that is in a large bowl. You can add crushed up candy cane or red/green peppermint bits but those might be seasonal. Once the popcorn is coated lay it all out flat on wax paper for it to dry. and that’s it!
This is they type of chocolate that we have used in the past but I don’t see peppermint, it may be seasonal. You may have to look around. http://www.wilton.com/store/site/product.cfm?sku=pg_candymelts
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- lemon zest
- extra sugar in a bowl
- Preheat oven to 375. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Add lemon zest. Gradually blend in the dry ingredients. Roll rounded tablespoon of dough into balls, roll it around in the bowl of extra sugar, and place onto cookie sheets.
- Bake 8 minutes in the preheated oven. Let stand on cookie sheet two minutes before removing to cool on wire racks.
1 cup flour
1 cup chopped nuts
1 cup soft butter
1 cup powdered sugar
8 oz cool whip
1 6oz pkg. instant chocolate pudding
1 6oz pkg. instant vanilla pudding
Crust- cut butter into flour; add nuts; pat into 9×13 pan. Bake 10-15 min. at 350 (325 for a glass pan); cool
Filling- mix and spread carefully on COOLED crust.
Pudding- mix and prepare as directed; pour on cream cheese layer.
1 small box Heath Bars — bite size or 6oz. regular bars, refrigerated
1 box devils food cake mix
1 large tub cool whip
1 jar caramel ice cream topping
Bake cake in 9×13 pan as directed on box. Punch holes in cake and pour caramel topping over cake while hot. Refrigerate the cake, and let cool completely. Crunch heath bars into small pieces. Cover cake with cool whip and top with crunched up heath bars.
I wanted to make an apple pie and found this recipe on Allrecipes.com. It is the highest rated apple pie recipe and so I thought I would try it out, and it was really good and super easy to make! There is a review at the bottom of this post from allrecipes.com that I found useful.
- 1 recipe pastry for a 9 inch double crust pie
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples – peeled, cored and sliced
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Allrecipes.com user review:
A++ Decadently Delicious! Ive tried many recipes from this site, all of them pleasing. But this is the first time I’ve ever been so inspired by one to write a review! You wont find a better recipe for apple pie. I read every review for people’s advice before starting, and did make a few adjustments to the original. Some mentioned granny smith apples were too tart. Stick with the recipe on that one. I added a teaspoon of cinnamon, a good dash of nutmeg and a tablespoon of vanilla to the syrup prior to simmering (compensate for adding the vanilla by omitting a tablespoon of that 1/4 cup of water). Next, definitely mix the syrup with the apples rather than trying to pour into the pie (save enough to glaze top crust). Do use a 9″ glass pie pan to avoid spillage. Use the middle shelf in the oven (so top crust doesn’t brown too fast). And last but not least, I did the lattice top crust, and it turned out picture perfect, but I’m convinced that using a complete top crust with designer slits cut into it would turn out just as beautifully. Whatever you decide to do with the top crust, just remember the syrup you saved to glaze the top with needs to still be HOT or it will thicken up on you, so have your plan together and move quickly. In all, this recipe is amazing. I will make this for anyone I am trying to impress! Three cheers for Grandma Opal and family.
Warning: There is nothing healthy about these…
1/2 cup butter, melted
1 box brownie mix
1 cup shredded coconut
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup chopped pecans
1 1/4 cups sweetened condensed milk
Coat bottom of pan with melted butter. sprinkle brownie mix over melted butter. top with coconut, butterscotch chips, chocolate chips, and pecans. Drizzle condensed milk over top. Bake 30-35 minutes at 350 degrees until edges are bubbly.
1 regular pkg. instant vanilla pudding mix
1 tub of Cool Whip
1 can condensed milk (Eagle Brand)
2 cups milk
Combine 2 cups of milk and vanilla pudding mix in a large bowl and mix together well. Add in can of condensed milk and continue stirring. Fold in the whole tub of Cool Whip. Layer Vanilla Wafers and Bananas in a dish and pour mixture over it. Continue layering until dish is full. Refrigerate for a few hours then serve!
1 stick butter
2 squares of Bakers Chocolate, melted
1 cup sugar
1/3 cup plain flour
Dash of salt
2 tsp. vanilla
On low to medium heat in a sauce pan, melt butter and chocolate. Remove from heat and cool slightly. Add remaining ingredients. Bake in a pie dish (not in a pie crust) at 350 degrees until set. Do not overbake.
Add together cake mix, water, oil, and eggs. Beat on low speed with mixer until mixed. Then beat on high for 2 minutes. Stir in remaining ingredients. Bake in a greased 9×13 pan at 350 degrees for 20-25 minutes until done. Cool and then frost with cream cheese icing.
1 chocolate cake mix
4 oz instant chocolate pudding
2/3 cup water
½ cup oil
8 oz. sour cream
12 oz. chocolate chips/
Mix everything but chips. Beat on high for 2 minutes. Stir in chocolate chips. Bake in a greased bundt pan at 325 degrees for 55 minutes
1 butter cake mix
1 can mandarin oranges and juice
1 cup vegetable oil
Bake at 325 degrees for 55 minutes and cool.
1 large can crushed pineapple and juice
1 box instant vanilla pudding
8 oz. Cool Whip
Mix together and frost cake.
1 (6oz.) can frozen lemonade
14 oz. can Eagle Brand milk
12 oz. Cool Whip
1 frozen pie shell, cooked
Yellow food coloring
Bake pie shell. Thaw lemonade and cool whip until soft. Mix with Eagle brand and food coloring. Fill pie shell and freeze.
1 cup self rising flour
1 ¾ cup sugar, divided
4 Tbsp. cocoa, divided
½ cup milk
2 Tbsp. butter melted
1 tsp. vanilla
Pinch of salt
1 ½ cups hot water
Combine flour, ¾ cups sugar and 2 Tbsp. cocoa. Stir in milk, butter, and vanilla. Pour into a 9in square baking pan. Combine 1 cup sugar, 2 Tbsp. cocoa, and salt. Sprinkle over batter. Pour water on top. Bake at 350 degrees for 30 minutes.
3 (8oz.) packages cream cheese, softened
¾ cup sugar
1 tsp. vanilla
2 cups semi-sweet chocolate chips
1 large graham cracker pie crust
2 Tbsp. whipping cream
Preheat oven to 450 degrees. Beat cream cheese and sugar in a large bowl with mixer. Add eggs and vanilla, beat well. Stir in 1 2/3 cups chocolate chips; pour into crust. Bake for 10 minutes then reduce heat to 250 degrees and continue baking for 30 minutes. Cool, cover, and refrigerate. Then microwave 1/3 cup chips and whipping cream for 20-30 seconds. Stir, cool slightly and spread on top of cooled cheesecake. Refrigerate until topping is set.
Preheat oven to 350 degrees and melt butter in baking dish in oven. Remove from oven and pour fruit over butter. Combine flour, sugar, and milk to make a batter. Spoon batter over fruit. Bake for 30 minutes.
1 cup butterscotch, chocolate or peanut butter chips
½ cup peanut butter
½ cup peanuts
2 cups chow mien noodles
Into 2 quart dish, microwave at 50% power. Melt the chips and peanut butter (3-5 minutes). Stir in peanuts and chow mien noodles. Drop on wax paper. Put in refrigerator for faster set or let sit overnight on a counter. Easy!
1 cup evaporated milk
1 cup sugar
3 egg yolks
½ cup butter
1 tsp. vanilla
Cook and stir until thick. About 12 minutes. Add 1/3 cup coconut and 1 cup pecans. Cool and spread over cake.
Push cookie dough into a 14 inch greased pizza pan or two 9 inch pie plates. Bake at 375 degrees for 12-14 minutes or until it looks lightly brown. Beat cream cheese, sour cream, sugar, and extract until smooth. Spread over completely cooled cookie crust. Top with any king of fruit in season (strawberries, grapes, kiwi, mandarin oranges, banana, blueberries, etc.)
1 large egg
1 cup sugar
2/3 cup oil
1 ¼ cup flour
½ tsp. salt
½ tsp. baking soda
1 tsp baking powder
2 cups apples, sliced
½ cup nuts
½ tsp vanilla
Beat egg. Add sugar and oil. Add dry ingredients. Add apples, nuts, and vanilla. Mix. Bake in an 8 inch square pan at 350 degrees for 25-30 minutes.
1 white cake mix
1 ½ cups milk
½ cup sugar
2 cups shredded coconut
8 oz. Cool Whip
Bake cake in a 9×13 inch pan per instructions on box. Cool for 15 minutes. Poke holed into cake. Combine milk, sugar and ½ cup coconut in a sauce pan and bring to a boil, reduce heat, simmer about 1 minute. Spoon over warm cake. Cool. Fold ½ cup coconut into the Cool Whip and spread over cake. Sprinkle remaining coconut on top. Keep refrigerated.
In a double broiler, beat eggs and sugar. Add vanilla and milk. Mix well. Add flour, mixing well. Cook and stir until thickens (a little over an hour). Pour pudding over layered bananas and wafers. Continue to layer. Serve warm or refrigerate and serve cold. (This recipe makes a lot! Reduce as desired).
3 cups flour
2 cups sugar
2 tsp. baking soda
½ tsp. cocoa
1 tsp. salt
2 cups water
2/3 cup oil
2 Tbsp. vinegar
3 tsp. vanilla
1 (12oz.) package chocolate chips
Cream Cheese Mixture:
8 oz. cream cheese
1/3 cup sugar
1/8 tsp. salt
Mix together all ingredients for cake except chocolate chips and pour into greased 9×13 pan. Mix together all ingredients for cream cheese mixture. Drop spoonfuls of cream cheese mixture on top of chocolate batter. Swirl with knife. Sprinkle chocolate chips on top. Bake at 350 degrees for 50 minutes. If making cupcakes bake for 20-30 minutes.
20 oz. can crushed pineapple, undrained
21 oz. can cherry pie filling
1 yellow cake mix
¾ cup melted butter
½ cup pecans
Spread pineapple in bottom of a greased 9×13 inch pan. Top with cherry pie filling. Sprinkle dry cake mix on top. Drizzle with melted butter and top with pecans. Bake at 350 degrees for 50-60 minutes. (you can substitute any other kind of fruit desired).