Fresh Rhubarb Pie
Original Recipe Yield 1 pie
Ingredients
• 4 cups chopped rhubarb
• 1 1/3 cups white sugar
• 6 tablespoons all-purpose flour
• 1 tablespoon butter
• 1 recipe pastry for a 9 inch double crust pie
Directions
1. Preheat oven to 450 degrees F (230 degrees C).
2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
Showing posts with label Breads and Desserts. Show all posts
Showing posts with label Breads and Desserts. Show all posts
Black Bottom Cups
Black Bottom Cups
INGREDIENTS:
• 1 package (8 ounces) cream cheese
• 1 egg
• 1/3 cup sugar
• 1/8 teaspoon salt
• 1 package (6 ounces) semi-sweet chocolate chips
• 1-1/2 cups flour
• 1 cup sugar
• 1/4 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla
TO PREPARE:
1. Beat together cream cheese, egg, sugar, and salt. Stir in chocolate chips. Set aside.
2. In large bowl, sift together flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Beat well.
3. Fill muffin cups 1/3 full with chocolate batter. Top with one heaping teaspoon cream cheese mixture. Bake.
Temperature: 350 degrees
Baking Time: 30 to 35 minutes
YIELD: 24 cupcakes
INGREDIENTS:
• 1 package (8 ounces) cream cheese
• 1 egg
• 1/3 cup sugar
• 1/8 teaspoon salt
• 1 package (6 ounces) semi-sweet chocolate chips
• 1-1/2 cups flour
• 1 cup sugar
• 1/4 cup cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla
TO PREPARE:
1. Beat together cream cheese, egg, sugar, and salt. Stir in chocolate chips. Set aside.
2. In large bowl, sift together flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Beat well.
3. Fill muffin cups 1/3 full with chocolate batter. Top with one heaping teaspoon cream cheese mixture. Bake.
Temperature: 350 degrees
Baking Time: 30 to 35 minutes
YIELD: 24 cupcakes
Chocolate Chip-Cream Cheese Squares
Chocolate Chip-Cream Cheese Squares
INGREDIENTS (FIRST BATTER):
• 8 ounces cream cheese, cubed and softened
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon salt
• 6 ounces chocolate chips
INGREDIENTS (SECOND BATTER):
• 1-1/2 cups flour
• 1/4 cup cocoa
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup sugar
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 cup water
• 1 tablespoon vinegar
TO PREPARE (FIRST BATTER):
1. Place all ingredients in bowl except chocolate chips and beat with electric mixer until smooth.
2. Stir in chocolate chips and set bowl aside.
TO PREPARE (SECOND BATTER):
1. Blend all ingredients together with spoon (the batter will be thin).
2. Pour into 9 x 13-inch greased and floured pan.
3. Drop first batter by spoonfuls over second batter in pan. Swirl batter together slightly to create a marbled effect. Do not swirl all of top.
4. Bake
5. Cool; cut into squares and refrigerate.
Temperature: 350 degrees
Time: 50 minutes
SERVINGS: 16
INGREDIENTS (FIRST BATTER):
• 8 ounces cream cheese, cubed and softened
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon salt
• 6 ounces chocolate chips
INGREDIENTS (SECOND BATTER):
• 1-1/2 cups flour
• 1/4 cup cocoa
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup sugar
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 cup water
• 1 tablespoon vinegar
TO PREPARE (FIRST BATTER):
1. Place all ingredients in bowl except chocolate chips and beat with electric mixer until smooth.
2. Stir in chocolate chips and set bowl aside.
TO PREPARE (SECOND BATTER):
1. Blend all ingredients together with spoon (the batter will be thin).
2. Pour into 9 x 13-inch greased and floured pan.
3. Drop first batter by spoonfuls over second batter in pan. Swirl batter together slightly to create a marbled effect. Do not swirl all of top.
4. Bake
5. Cool; cut into squares and refrigerate.
Temperature: 350 degrees
Time: 50 minutes
SERVINGS: 16
Warm Caramel Apple Cake
Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
Make the Most of This Recipe
Substitution
You can use cinnamon for the apple pie spice for a slightly different flavor.
Success
Granny Smith and Braeburn are good apple choices to use in this recipe.
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
Topping
2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
Make the Most of This Recipe
Substitution
You can use cinnamon for the apple pie spice for a slightly different flavor.
Success
Granny Smith and Braeburn are good apple choices to use in this recipe.
Bread Pudding by Shirley Cohlhepp
2 C bread
1 pint of milk
pinch of salt
1/2 C raisins
3 eggs
2 t margarine
1/2 t vanilla
1/4 t cinnamon
Soak bread in milk until soft. Beat eggs until light. Add other ingredients w/ melted margarine. Add to bread and milk. Pour into buttered baking dish. Set pan into another with water. Bake at 275* for about 1 1/2 hrs.
1 pint of milk
pinch of salt
1/2 C raisins
3 eggs
2 t margarine
1/2 t vanilla
1/4 t cinnamon
Soak bread in milk until soft. Beat eggs until light. Add other ingredients w/ melted margarine. Add to bread and milk. Pour into buttered baking dish. Set pan into another with water. Bake at 275* for about 1 1/2 hrs.
Dumplings
1 1/2 C flour
2 t baking powder
3/4 C milk
1/2 t salt
3 t liquid shortening
Mix flour, baking powder and salt. Stir in the shortening and milk. Drop by the spoonful into liquid, allowing room to expand. Cool uncovered for 10 minutes on high then covered for 10 minutes on medium.
2 t baking powder
3/4 C milk
1/2 t salt
3 t liquid shortening
Mix flour, baking powder and salt. Stir in the shortening and milk. Drop by the spoonful into liquid, allowing room to expand. Cool uncovered for 10 minutes on high then covered for 10 minutes on medium.
Pumpkin - Spice Bars
Harvest Pumpkin-Spice Bars
You'll fall in love with these pumpkin bars! They have a light texture, are full of cinnamon, ginger, raisins and nuts and are topped with cream cheese frosting.
Prep Time:15 min
Start to Finish:1 hr 40 min
Makes:49 bars
Bars
4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired
Cream Cheese Frosting
1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired
1. Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
2. Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
3. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.
You'll fall in love with these pumpkin bars! They have a light texture, are full of cinnamon, ginger, raisins and nuts and are topped with cream cheese frosting.
Prep Time:15 min
Start to Finish:1 hr 40 min
Makes:49 bars
Bars
4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired
Cream Cheese Frosting
1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired
1. Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
2. Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
3. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.
Creating the perfect pie
Baking Fruit Pies
By: Allrecipes Staff
There's a fruit pie for every season: strawberry-rhubarb for spring, cherry in summer, pear in the fall, and apple in winter.
Baking fruit pies is a rather straightforward technique, but a few tips can help to make your pies come out looking and tasting perfect.
1. Preheat the oven to the temperature the recipe you are following recommends. Most fruit pies bake at a temperature of between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven for the first part of baking, then turning down the oven to about 350 degrees F. This helps set the shape of the crust in recipes that contain a lot of fat; it can keep your crust from slouching.
2. To add a richer color to a double-crust or lattice-topped pie, brush the top crust with milk or lightly beaten egg before baking.
3. Baking a pie with a raw fruit filling will take about an hour. Always bake pies on a baking sheet to prevent spillovers in the oven. Berry, apple, and pear pies cook for approximately 45 minutes. When using a pre-cooked filling, pies can bake at a higher temperature for a shorter period of time, just enough to thoroughly bake the crust and heat the filling.
To check the doneness of the filling, insert a knife into the center of the pie. If it meets with little or no resistance, the pie is done. If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminum foil to shield it from the heat. A glass pie dish is a great way to ensure the bottom crust is fully baked; using a baking stone or pizza stone is another trick. Baking on a stone ensures that the bottom crust on even the juiciest fruit pie will be done when the top is brown.
See Perfect Pie Crusts for more information.
* Perfect Pie Crusts
4. For shine and sparkle, thin a quarter cup of light corn syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the crust. You can add granulated sugar or decorative sugar at this time. Return the pie to the oven for two to three minutes to let the glaze dry and set. Once the pie is done baking, carefully remove it from the oven. Let the pie cool to room temperature before slicing to allow the filling to set.
By: Allrecipes Staff
There's a fruit pie for every season: strawberry-rhubarb for spring, cherry in summer, pear in the fall, and apple in winter.
Baking fruit pies is a rather straightforward technique, but a few tips can help to make your pies come out looking and tasting perfect.
1. Preheat the oven to the temperature the recipe you are following recommends. Most fruit pies bake at a temperature of between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven for the first part of baking, then turning down the oven to about 350 degrees F. This helps set the shape of the crust in recipes that contain a lot of fat; it can keep your crust from slouching.
2. To add a richer color to a double-crust or lattice-topped pie, brush the top crust with milk or lightly beaten egg before baking.
3. Baking a pie with a raw fruit filling will take about an hour. Always bake pies on a baking sheet to prevent spillovers in the oven. Berry, apple, and pear pies cook for approximately 45 minutes. When using a pre-cooked filling, pies can bake at a higher temperature for a shorter period of time, just enough to thoroughly bake the crust and heat the filling.
To check the doneness of the filling, insert a knife into the center of the pie. If it meets with little or no resistance, the pie is done. If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminum foil to shield it from the heat. A glass pie dish is a great way to ensure the bottom crust is fully baked; using a baking stone or pizza stone is another trick. Baking on a stone ensures that the bottom crust on even the juiciest fruit pie will be done when the top is brown.
See Perfect Pie Crusts for more information.
* Perfect Pie Crusts
4. For shine and sparkle, thin a quarter cup of light corn syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the crust. You can add granulated sugar or decorative sugar at this time. Return the pie to the oven for two to three minutes to let the glaze dry and set. Once the pie is done baking, carefully remove it from the oven. Let the pie cool to room temperature before slicing to allow the filling to set.
Blackraspberry Pie
I slightly modified this recipe. I added a tablespoon of cornstarch to help thicken up the berry juice and brushed the pie shells with beaten egg. I also squeezed half a lemon over the berry filling and dotted it with butter before adding the top crust. YUM!
INGREDIENTS (Nutrition)
* 4 cups fresh blackberries
* 3/4 cup white sugar
* 1/2 cup all-purpose flour
* 1 recipe pastry for a 9 inch double crust pie
* 2 tablespoons milk
DIRECTIONS
1. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
2. Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.
INGREDIENTS (Nutrition)
* 4 cups fresh blackberries
* 3/4 cup white sugar
* 1/2 cup all-purpose flour
* 1 recipe pastry for a 9 inch double crust pie
* 2 tablespoons milk
DIRECTIONS
1. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
2. Bake at 425 degree F (220 degrees C) for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes.
Tonie's oatmeal cookies
This recipe makes about 5 doz. small cookies. Great for a snack with a glass of milk or a cup of coffee or tea. They are also heart healthy.
1 1/4 C all purpose flower
1/2 t baking powder
1 C margarine
3/4 C brown sugar
1 lrg pkg vanilla instant pudding - I like the sugar free
2 eggs - I use egg beaters
1 very ripe banana
3 1/2 C quick cooking oats
raisins or cranberries to taste
Mix flour with baking soda. Combine the sugar, softened margarine, pudding and banana.
Beat until smooth and creamy. Beat in the eggs. Gradually add the flower and mix; then stir in the oats and raisins. Drop in rounded spoonfuls onto ungreased baking sheets about 1 inch apart. Bake ay 375 degrees for 10 - 12 minutes or until golden.
TIPS
I like to line my cookie sheets with parchment paper for easy cleaning and non stick surface.
When doubling the recipe, I use a lrg and a sm pkg of vanilla pudding.
I freeze my bananas when they become too ripe and just pop them into the microwave for 30 seconds to defrost.
1 1/4 C all purpose flower
1/2 t baking powder
1 C margarine
3/4 C brown sugar
1 lrg pkg vanilla instant pudding - I like the sugar free
2 eggs - I use egg beaters
1 very ripe banana
3 1/2 C quick cooking oats
raisins or cranberries to taste
Mix flour with baking soda. Combine the sugar, softened margarine, pudding and banana.
Beat until smooth and creamy. Beat in the eggs. Gradually add the flower and mix; then stir in the oats and raisins. Drop in rounded spoonfuls onto ungreased baking sheets about 1 inch apart. Bake ay 375 degrees for 10 - 12 minutes or until golden.
TIPS
I like to line my cookie sheets with parchment paper for easy cleaning and non stick surface.
When doubling the recipe, I use a lrg and a sm pkg of vanilla pudding.
I freeze my bananas when they become too ripe and just pop them into the microwave for 30 seconds to defrost.
Eclair Cake
Eclair Cake
Cake:
1 (1-pound) box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed
Frosting
1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract
Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.
Cake:
1 (1-pound) box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed
Frosting
1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract
Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.
Crispy Chocolate Chip Cookies
How to Make Crispy Cookies
Do you hate cake-y cookies? Here's a tip for getting your cookies to be crispy and chewy, not fluffy and cake-like. This tip is for regular chocolate chip cookies, but can apply to similar recipes.
Ingredients
• 1/2 cup unsalted butter
• 1 1/8 cup flour (144g)
• 1/2 tsp. bicarbonate of soda (2.3g)
• 1/2 tsp. salt (1.38g)
• 3/4 sugar - half light brown, half regular
• 1 egg
• 1/2 tsp vanilla
• 1/2 bag chocolate chips
Steps
1. Do not use an electric mixer. This whips too much air into the batter, which results in cake-y cookies.
2. Let the butter soften first at room temperature for about 1 hour.
3. Mix dry ingredients together in a separate bowl with a whisk.
4. Use a wooden spoon to stir the softened butter, but not too much. Add your sugar and stir until incorporated. Add egg and vanilla and stir well.
5. Add dry ingredients in 3 increments, stirring after each addition with your wooden spoon until blended. Finally, add chocolate chips and chopped walnuts.
6. Spoon onto cookie sheet, bake in preheated 375 degree oven until brown, about 9 minutes, and then cool on rack.
Tips
• To make cookies extra crispy and with an even better texture, substitute 1/8 cup of the flour with 1/4 cup oats, ground in a coffee grinder or food processor until fine but not powdery (about 5 seconds).
Do you hate cake-y cookies? Here's a tip for getting your cookies to be crispy and chewy, not fluffy and cake-like. This tip is for regular chocolate chip cookies, but can apply to similar recipes.
Ingredients
• 1/2 cup unsalted butter
• 1 1/8 cup flour (144g)
• 1/2 tsp. bicarbonate of soda (2.3g)
• 1/2 tsp. salt (1.38g)
• 3/4 sugar - half light brown, half regular
• 1 egg
• 1/2 tsp vanilla
• 1/2 bag chocolate chips
Steps
1. Do not use an electric mixer. This whips too much air into the batter, which results in cake-y cookies.
2. Let the butter soften first at room temperature for about 1 hour.
3. Mix dry ingredients together in a separate bowl with a whisk.
4. Use a wooden spoon to stir the softened butter, but not too much. Add your sugar and stir until incorporated. Add egg and vanilla and stir well.
5. Add dry ingredients in 3 increments, stirring after each addition with your wooden spoon until blended. Finally, add chocolate chips and chopped walnuts.
6. Spoon onto cookie sheet, bake in preheated 375 degree oven until brown, about 9 minutes, and then cool on rack.
Tips
• To make cookies extra crispy and with an even better texture, substitute 1/8 cup of the flour with 1/4 cup oats, ground in a coffee grinder or food processor until fine but not powdery (about 5 seconds).
Crispy Raisin Oatmeal Cookies
CRISPY RAISIN OATMEAL COOKIES
These cookies are low in cholesterol!
1 c. all-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1 1/2 c. quick oats
2 egg whites, slightly beaten
1 c. brown sugar
1/3 c. oil
1/2 c. skim milk
1 tsp. vanilla
1 c. raisins
Preheat oven to 375 degrees.
Mix flour, soda, salt and cinnamon. Stir in oats.
Combine egg whites, brown sugar, oil, milk, vanilla, raisins and add to flour mixture. Mix well.
Drop by teaspoonful onto oiled cookie sheet.
Bake 12-15 minutes. (Shorter baking time makes them soft and chewy.) Makes 3 dozen.
These cookies are low in cholesterol!
1 c. all-purpose flour
1/2 tsp. baking soda
1 tsp. salt
1 1/2 c. quick oats
2 egg whites, slightly beaten
1 c. brown sugar
1/3 c. oil
1/2 c. skim milk
1 tsp. vanilla
1 c. raisins
Preheat oven to 375 degrees.
Mix flour, soda, salt and cinnamon. Stir in oats.
Combine egg whites, brown sugar, oil, milk, vanilla, raisins and add to flour mixture. Mix well.
Drop by teaspoonful onto oiled cookie sheet.
Bake 12-15 minutes. (Shorter baking time makes them soft and chewy.) Makes 3 dozen.
Bourbon Pound Cake
Bourbon Pound Cake Recipe
INGREDIENTS:
• 1 cup butter or margarine, softened
• 3 cups sugar
• 6 eggs
• 1 cup sour cream
• 1/2 cup bourbon
• 1 teaspoon vanilla extract
• 3 cups flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
TO PREPARE:
* Cream the butter and sugar in a mixer bowl until light and fluffy. Add the eggs 1 at a time, beating for 30 seconds after each addition.
* Whisk the sour cream, bourbon and vanilla in a small bowl. Mix the flour, baking soda and salt together. Add the dry ingredients to the creamed mixture alternately with the sour cream mixture, beginning and ending with the dry ingredients and mixing well after each addition. Spoon into a greased and floured 10-inch tube pan.
* Bake at 325 degrees for 1-1/2 hours. Cool in the pan for 10 minutes; remove to a wire rack to cool completely.
* Variation: Substitute your favorite liqueur for the bourbon in this cake.
SERVES: 16
INGREDIENTS:
• 1 cup butter or margarine, softened
• 3 cups sugar
• 6 eggs
• 1 cup sour cream
• 1/2 cup bourbon
• 1 teaspoon vanilla extract
• 3 cups flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
TO PREPARE:
* Cream the butter and sugar in a mixer bowl until light and fluffy. Add the eggs 1 at a time, beating for 30 seconds after each addition.
* Whisk the sour cream, bourbon and vanilla in a small bowl. Mix the flour, baking soda and salt together. Add the dry ingredients to the creamed mixture alternately with the sour cream mixture, beginning and ending with the dry ingredients and mixing well after each addition. Spoon into a greased and floured 10-inch tube pan.
* Bake at 325 degrees for 1-1/2 hours. Cool in the pan for 10 minutes; remove to a wire rack to cool completely.
* Variation: Substitute your favorite liqueur for the bourbon in this cake.
SERVES: 16
Rhodes Bread Apple Filled Pull Apart Loaf
Apple Filled Pull-Apart Loaf
Category: Desserts
Ingredients:
16 Rhodes™ Dinner Rolls, thawed
2 medium size Granny Smith apples, peeled and chopped
1/3 cup brown sugar
1/2 cup chopped pecans
1/2 teaspoon cinnamon
Icing:
1 cup powdered sugar
3-4 teaspoons water
1/2 teaspoon vanilla
1/2 teaspoon almond flavoring
Instructions:
Cut rolls in half. Combine apples, sugar, nuts and cinnamon. Flatten each roll half into a 2-3-inch circle. Place 1 teaspoon apple mixture in center of each dough circle. Pinch edges together to seal, forming a ball. Place filled balls in a sprayed 9x5-inch loaf pan. Spoon remaining apple mixture evenly over the top. Cover with plastic wrap and let rise until double. Remove wrap and bake at 350°F 45-50 minutes. Cover with foil last 10 minutes of baking to prevent over browning. Cool for 10 minutes. Remove from pan and place on wire rack to cool. Combine icing ingredients and drizzle over loaf.
Category: Desserts
Ingredients:
16 Rhodes™ Dinner Rolls, thawed
2 medium size Granny Smith apples, peeled and chopped
1/3 cup brown sugar
1/2 cup chopped pecans
1/2 teaspoon cinnamon
Icing:
1 cup powdered sugar
3-4 teaspoons water
1/2 teaspoon vanilla
1/2 teaspoon almond flavoring
Instructions:
Cut rolls in half. Combine apples, sugar, nuts and cinnamon. Flatten each roll half into a 2-3-inch circle. Place 1 teaspoon apple mixture in center of each dough circle. Pinch edges together to seal, forming a ball. Place filled balls in a sprayed 9x5-inch loaf pan. Spoon remaining apple mixture evenly over the top. Cover with plastic wrap and let rise until double. Remove wrap and bake at 350°F 45-50 minutes. Cover with foil last 10 minutes of baking to prevent over browning. Cool for 10 minutes. Remove from pan and place on wire rack to cool. Combine icing ingredients and drizzle over loaf.
Sweet Potato Cake
Mrs. Collins' Sweet Potato Cake
Serves 12 (makes one 1o-inch Bundt cake)
Prep: 40 minutes
Bake: about 1 hour and 15 minutes
Cool: 20 minutes 1 large or 2 medium-size sweet potatoes
Vegetable oil spray, for misting the Bundt pan
2 cups all-purpose flour, sifted, plus flour for dusting the Bundt pan
½ cup finely chopped pecans or walnuts, or ½ cup currants
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
1 ½ cups vegetable oil
2 cups granulated sugar
2 teaspoons pure vanilla extract
4 large eggs
1 tablespoon confectioners' sugar
1. Peel and quarter the sweet potatoes. Place them in a medium-size saucepan and add enough cold water to cover. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Let the sweet potatoes simmer until tender, about 20 minutes. Drain the potatoes, let them cool, and then mash them (you should have about 2 cups). Set the mashed sweet potatoes aside.
2. Preheat the oven to 325°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray and dust it with flour. Shake out the excess flour. Set the pan aside.
3. Spread out the pecans or walnuts, if using, in a small baking dish and lightly toast them in the oven while it preheats, 5 to 7 minutes.
4. Meanwhile, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a small mixing bowl and stir with a fork to combine. 5. If using nuts, remove them from the oven and set aside.
6. Place the oil and granulated sugar in a large mixing bowl and beat with an electric mixer on medium-low speed until they come together, 1 to 2 minutes. Add the vanilla, then the eggs, one at a time, beating well after each addition, until the mixture is thickened and smooth, about 2 minutes. Stop the mixer and add the mashed sweet potatoes and dry ingredients, and beat on low speed until all just combined and the batter is smooth, 45 seconds to 1 minute longer. Fold in the toasted nuts or the currants. Transfer the batter to the prepared Bundt pan, smoothing the top with a rubber spatula.
7. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 1 hour and 15 to 20 minutes. Remove the pan from the oven. Let the cake cool in the pan for about 20 minutes. 8. Run a knife around the edge of the cake, give the pan a few good shakes to loosen it, and invert the cake onto a plate. Then, sprinkle the confectioners' sugar over it.
Serves 12 (makes one 1o-inch Bundt cake)
Prep: 40 minutes
Bake: about 1 hour and 15 minutes
Cool: 20 minutes 1 large or 2 medium-size sweet potatoes
Vegetable oil spray, for misting the Bundt pan
2 cups all-purpose flour, sifted, plus flour for dusting the Bundt pan
½ cup finely chopped pecans or walnuts, or ½ cup currants
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
1 ½ cups vegetable oil
2 cups granulated sugar
2 teaspoons pure vanilla extract
4 large eggs
1 tablespoon confectioners' sugar
1. Peel and quarter the sweet potatoes. Place them in a medium-size saucepan and add enough cold water to cover. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Let the sweet potatoes simmer until tender, about 20 minutes. Drain the potatoes, let them cool, and then mash them (you should have about 2 cups). Set the mashed sweet potatoes aside.
2. Preheat the oven to 325°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray and dust it with flour. Shake out the excess flour. Set the pan aside.
3. Spread out the pecans or walnuts, if using, in a small baking dish and lightly toast them in the oven while it preheats, 5 to 7 minutes.
4. Meanwhile, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a small mixing bowl and stir with a fork to combine. 5. If using nuts, remove them from the oven and set aside.
6. Place the oil and granulated sugar in a large mixing bowl and beat with an electric mixer on medium-low speed until they come together, 1 to 2 minutes. Add the vanilla, then the eggs, one at a time, beating well after each addition, until the mixture is thickened and smooth, about 2 minutes. Stop the mixer and add the mashed sweet potatoes and dry ingredients, and beat on low speed until all just combined and the batter is smooth, 45 seconds to 1 minute longer. Fold in the toasted nuts or the currants. Transfer the batter to the prepared Bundt pan, smoothing the top with a rubber spatula.
7. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 1 hour and 15 to 20 minutes. Remove the pan from the oven. Let the cake cool in the pan for about 20 minutes. 8. Run a knife around the edge of the cake, give the pan a few good shakes to loosen it, and invert the cake onto a plate. Then, sprinkle the confectioners' sugar over it.
Banana Bread
Banana Bread Recipe
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
Makes 1 - 9 x 5 x 3 inch loaf.
1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
Garnish: (Optional)
1 large banana, sliced or dried banana
Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Scrape batter into prepared pan and place the slices of banana on top of the batter for garnish. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
Makes 1 - 9 x 5 x 3 inch loaf.
1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped (optional)
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/2 cup (113 grams) unsalted butter, melted and cooled
3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1 teaspoon pure vanilla extract
Garnish: (Optional)
1 large banana, sliced or dried banana
Apple Cake w/ Rum Glaze
Apple Cake with Rum Glaze
INGREDIENTS FOR THE RUM GLAZE:
* 1/2 cup butter or margarine
* 1 cup packed brown sugar
* 3 tablespoons (or more) dark rum
INGREDIENTS FOR THE CAKE:
* 2 cups sugar - or splenda
* 1 cup vegetable oil - to make heart healthy, low fat, use 3/4 applesauce instead
* 4 eggs - to make heart healthy, low fat use egg beaters
* 3 cups flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon nutmeg
* 1 teaspoon allspice
* 1 teaspoon cinnamon
* 1 teaspoon salt
* 1 tablespoon vanilla extract
* 3 cups chopped peeled Golden Delicious apples
* 1 cup chopped pecans
TO PREPARE THE RUM GLAZE:
* Melt the butter in a saucepan. Add the brown sugar and rum. Cook until the sugar has dissolved and the mixture is heated through; do not boil.
TO PREPARE THE CAKE AND ASSEMBLE:
* Combine the sugar and oil in a mixer bowl; mix well. Beat in the eggs 1 at a time.
* Mix the flour, baking powder, baking soda, nutmeg, allspice, cinnamon and salt together. Add to the egg mixture gradually, mixing well after each addition.
* Add the vanilla. Fold in the apples and pecans. Spoon into a greased tube pan.
* Bake at 350 degrees for 1 hour or until a cake tester comes out clean. Remove immediately to a cake plate. Pierce with a fork. Brush with the warm glaze.
NOTE: This cake is especially good with vanilla bean ice cream. The glaze will become slightly crunchy.
SERVES: 12
INGREDIENTS FOR THE RUM GLAZE:
* 1/2 cup butter or margarine
* 1 cup packed brown sugar
* 3 tablespoons (or more) dark rum
INGREDIENTS FOR THE CAKE:
* 2 cups sugar - or splenda
* 1 cup vegetable oil - to make heart healthy, low fat, use 3/4 applesauce instead
* 4 eggs - to make heart healthy, low fat use egg beaters
* 3 cups flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon nutmeg
* 1 teaspoon allspice
* 1 teaspoon cinnamon
* 1 teaspoon salt
* 1 tablespoon vanilla extract
* 3 cups chopped peeled Golden Delicious apples
* 1 cup chopped pecans
TO PREPARE THE RUM GLAZE:
* Melt the butter in a saucepan. Add the brown sugar and rum. Cook until the sugar has dissolved and the mixture is heated through; do not boil.
TO PREPARE THE CAKE AND ASSEMBLE:
* Combine the sugar and oil in a mixer bowl; mix well. Beat in the eggs 1 at a time.
* Mix the flour, baking powder, baking soda, nutmeg, allspice, cinnamon and salt together. Add to the egg mixture gradually, mixing well after each addition.
* Add the vanilla. Fold in the apples and pecans. Spoon into a greased tube pan.
* Bake at 350 degrees for 1 hour or until a cake tester comes out clean. Remove immediately to a cake plate. Pierce with a fork. Brush with the warm glaze.
NOTE: This cake is especially good with vanilla bean ice cream. The glaze will become slightly crunchy.
SERVES: 12
Pineapple Upside Down Biscuits
Pineapple Upside-Down Biscuits
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
Preheat the oven to 400 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.
1 (10-ounce) can crushed pineapple
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, at room temperature
10 maraschino cherries
1 (12-ounce) package refrigerated buttermilk biscuits (10 count)
Preheat the oven to 400 degrees F.
Grease 10 cups of a muffin tin. Strain the can of crushed pineapple, save juice for later. Combine the pineapple, sugar, and butter, and mix well. Divide the pineapple mixture among the muffin cups. Place a cherry in the center of each muffin cup, making sure cherry hits bottom of cup. Place 1 biscuit in each cup on top of sugar and pineapple mixture. Spoon 1 teaspoon reserved pineapple juice over each biscuit. Bake for 12 to 15 minutes, or until golden. Cool for 2 minutes. Invert the pan onto a plate to release the biscuits. Serve warm.
Bourbon Pecan Pie
1 cup sugar
3 tablespoons butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1 1/2 to 2 cups pecan halves
2 tablespoons good-quality bourbon
1 (9-inch) deep-dish pie shell, unbaked
Preheat the oven to 375 degrees F.
In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.
3 tablespoons butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1 1/2 to 2 cups pecan halves
2 tablespoons good-quality bourbon
1 (9-inch) deep-dish pie shell, unbaked
Preheat the oven to 375 degrees F.
In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.
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