For the crust:
1 1/4 cups all purpose flour, plus more for dusting
1/2 teaspoon coarse salt
1/2 teaspoon granulated sugar
1/2 stick (4 tablespoons) cold unsalted butter, cut into pieces
2 tablespoons ice water
For the topping:
1 cup all purpose flour
3/4 cup rolled oats
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
For the filling:
1 vanilla bean, halved lengthwise
1 pound rhubarb, sliced 1/4 inch thick (about 4 cups)
8 ounces strawberries. hulled and quartered
1 cup granulated sugar
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
3 tablespoons all purpose flour
1 teaspoon coarse salt
For the crust: Pulse flour, salt, and sugar in food processor until combined. Add butter, and pulse until mixture resembles coarse crumbs with a few large pieces remaining. With the machine running, add the ice water in a slow stream and process until dough just holds together. (Dough should not be sticky).
Turn dough onto a lightly floured work surface and shape into a disk. Wrap in plastic and refrigerate for at least 30 minutes (or overnight). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator.
For the topping: Combine flour, oats, sugar, cinnamon, and salt in a bowl. Cut in butter with a pastry blender or your fingers until large clumps form. Refrigerate, uncovered, for at least 15 minutes (or covered for up to 2 weeks).
Preheat oven to 350. On a lightly floured work surface, roll out dough to a 14 inch round about 1/8 inch thick. Transfer to a 9 by 1 2'4 inch tart ring set on a parchment lined baking sheet, pressing crust onto sheet and up sides of mold. Trim excess flush with rim. (Alternatively, press dough into bottom and up sides of a 9 inch springform pan. Using a knife, trim sides to be 1 3/4 inch high.) Freeze dough, uncovered, for 15 minutes.
Cut a 13 inch round of parchment, and place on top of crust. Fill with pie weights or dried beans. Bake until the edges are just golden, 10-15 minutes. Let crust cool completely on sheet on a wire rack.
For the filling: Using the tip of a paring knife, scrape seeds from vanilla bean into a medium bowl, reserving pod for another use. Add the remaining ingredients and stir until combined. Spread on cooled crust and sprinkle the chilled topping evenly over the filling.
Bake until topping is crisp and filling is bubbling, about 1 hour. Let cool on a wire rack for 30 minutes. Carefully remove tart ring, and let cool completely on sheet. Transfer to a serving plate.
♥ A collection of recipes tried and true and ones yet to try ♥
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
No-Bake Chocolate and Peanut Butter Oatmeal Bars
Vegetable oil cooking spray
9 ounces chocolate wafers (about 40 wafers) finely ground (2 cups)
1 1/2 cups old fashioned oats
1 1/4 cup confectioners sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semi-sweet chocolate, melted
1 1/2 ounces milk chocolate, melted
Coat a 9x13 inch baking dish with cooking spray. Line with parchment, leaving a 2 inch overhang on the 2 long sides.
Combine wafers, oats, sugar and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate 30 minutes.
Pour melted semi-sweet chocolate over chilled mixture, and using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Refrigerate until hardened about 15 minutes.
Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated up to 1 week or frozen up to 1 month).
9 ounces chocolate wafers (about 40 wafers) finely ground (2 cups)
1 1/2 cups old fashioned oats
1 1/4 cup confectioners sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semi-sweet chocolate, melted
1 1/2 ounces milk chocolate, melted
Coat a 9x13 inch baking dish with cooking spray. Line with parchment, leaving a 2 inch overhang on the 2 long sides.
Combine wafers, oats, sugar and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate 30 minutes.
Pour melted semi-sweet chocolate over chilled mixture, and using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.
Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Refrigerate until hardened about 15 minutes.
Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving. (Sliced bars can be refrigerated up to 1 week or frozen up to 1 month).
Ghiradelli's Chocolate Chip Cookie Recipe
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoon vanilla
2 large eggs
1 cup walnuts (optional)
1 bag semi-sweet chocolate chips
Preheat oven to 375. Stir flour with baking soda and salt; set aside. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and eggs, one at a time, mixing on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto silpat lined baking sheets. Bake 9-11 minutes or until golden brown.
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoon vanilla
2 large eggs
1 cup walnuts (optional)
1 bag semi-sweet chocolate chips
Preheat oven to 375. Stir flour with baking soda and salt; set aside. In a large bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color (about 4 minutes). Add vanilla and eggs, one at a time, mixing on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto silpat lined baking sheets. Bake 9-11 minutes or until golden brown.
Bruce's favorite: Mrs. Dudley's Coconut Oatmeal Cookies
Mix together:
1 cup melted butter
1 cup brown sugar
1 cup white sugar
Add:
2 beaten eggs
1 cup coconut
1 teaspoon vanilla
Sift together:
1 cup pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients together thoroughly then add 4 cups rolled oats (one cup at a time is best) and mix (this gets pretty thick). Shape into small pats (or big ones) on cookie sheet then flatten slightly with spatula.
Bake at 350 for 15 minutes or until done.
1 cup melted butter
1 cup brown sugar
1 cup white sugar
Add:
2 beaten eggs
1 cup coconut
1 teaspoon vanilla
Sift together:
1 cup pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
Mix all ingredients together thoroughly then add 4 cups rolled oats (one cup at a time is best) and mix (this gets pretty thick). Shape into small pats (or big ones) on cookie sheet then flatten slightly with spatula.
Bake at 350 for 15 minutes or until done.
Jeni's Carrot Cake Supreme
Cake:
2 Cups all-purpose flour
2 t. baking soda
1/2 t. salt
2 t. ground cinnamon
3 large eggs
2 C. sugar
3/4 C. vegetable oil
3/4 C. buttermilk
2 t. vanilla extract
2 C. grated carrots (I use my food processor to finely chop)
1 (8 ounce) can crushed pineapple, drained
1/2 C. flaked coconut (plus more for sprinkling)
1 small package of chopped pecans (for sprinkling)
Buttermilk Glaze (see recipe at bottom)
Deluxe Cream Cheese Frosting (see recipe at bottom)
Grease three 9 inch round cake pans (I only use two and then make cupcakes or a small cake with the leftover batter).Cut circles of wax paper or parchment paper to line on the bottom of cake pans. Grease and flour wax paper. Set aside. Stir together first four ingredients. In a separate bowl, beat eggs and next 4 ingredients with an electric mixer until smooth. Add flour mixture to batter, beating at low speed until blended. Stir in carrots, pineapple, and coconut. Pour batter into prepared pans.
Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean. Drizzle warm Buttermilk Glaze (see below) over cake layers and allow to cool on wire racks for 15 minutes. Remove cakes from pans and transfer to a plate. Keep a layer of wax paper between layers so they don't stick and chill in refrigerator (or freezer) for a couple of hours. Remove from fridge and separate layers. Remove all wax paper. Place the first layer on your cake plate. Spread a semi-thick layer of Deluxe Cream Cheese Frosting (see below) on top of bottom layer. Place the second layer on top of the bottom layer (repeat previous steps if making a triple layer cake). Frost sides and top of the cake. Sprinkle with remaining coconut and chopped pecans. Keep refrigerated.
Buttermilk Glaze:
1 C. sugar
1 1/2 t. baking soda
1/2 C. buttermilk
1/2 C. (one stick) unsalted butter
1 T. light corn syrup
1 t. vanilla extract
Bring first five ingredients to a boil in a dutch oven over medium heat. Boil four minutes stirring constantly until glaze is golden. Remove from heat and stir in vanilla. Cool slightly.
Deluxe Cream Cheese Frosting
1 1/2 (12 ounces) blocks of cream cheese, softened
3/4 C. butter (a stick and a half), softened
1 (16 ounces) package of powdered sugar
1 1/2 t. vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
2 Cups all-purpose flour
2 t. baking soda
1/2 t. salt
2 t. ground cinnamon
3 large eggs
2 C. sugar
3/4 C. vegetable oil
3/4 C. buttermilk
2 t. vanilla extract
2 C. grated carrots (I use my food processor to finely chop)
1 (8 ounce) can crushed pineapple, drained
1/2 C. flaked coconut (plus more for sprinkling)
1 small package of chopped pecans (for sprinkling)
Buttermilk Glaze (see recipe at bottom)
Deluxe Cream Cheese Frosting (see recipe at bottom)
Grease three 9 inch round cake pans (I only use two and then make cupcakes or a small cake with the leftover batter).Cut circles of wax paper or parchment paper to line on the bottom of cake pans. Grease and flour wax paper. Set aside. Stir together first four ingredients. In a separate bowl, beat eggs and next 4 ingredients with an electric mixer until smooth. Add flour mixture to batter, beating at low speed until blended. Stir in carrots, pineapple, and coconut. Pour batter into prepared pans.
Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean. Drizzle warm Buttermilk Glaze (see below) over cake layers and allow to cool on wire racks for 15 minutes. Remove cakes from pans and transfer to a plate. Keep a layer of wax paper between layers so they don't stick and chill in refrigerator (or freezer) for a couple of hours. Remove from fridge and separate layers. Remove all wax paper. Place the first layer on your cake plate. Spread a semi-thick layer of Deluxe Cream Cheese Frosting (see below) on top of bottom layer. Place the second layer on top of the bottom layer (repeat previous steps if making a triple layer cake). Frost sides and top of the cake. Sprinkle with remaining coconut and chopped pecans. Keep refrigerated.
Buttermilk Glaze:
1 C. sugar
1 1/2 t. baking soda
1/2 C. buttermilk
1/2 C. (one stick) unsalted butter
1 T. light corn syrup
1 t. vanilla extract
Bring first five ingredients to a boil in a dutch oven over medium heat. Boil four minutes stirring constantly until glaze is golden. Remove from heat and stir in vanilla. Cool slightly.
Deluxe Cream Cheese Frosting
1 1/2 (12 ounces) blocks of cream cheese, softened
3/4 C. butter (a stick and a half), softened
1 (16 ounces) package of powdered sugar
1 1/2 t. vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
Jeni's Pretzel Salad
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Pineapple Upside-Down Cake
1/2 cup butter
1 1/2 cups brown sugar
1 (20 oz) can sliced pineapple
10 maraschino cherries
1 package white cake mix
Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each ring. Prepare the cake mix as directed but substitute the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.
1 1/2 cups brown sugar
1 (20 oz) can sliced pineapple
10 maraschino cherries
1 package white cake mix
Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each ring. Prepare the cake mix as directed but substitute the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer.
Bake as directed by the cake mix directions. Cool for 10 minutes, then carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.
Two-Tone Fudge
1 1/2 teaspoons butter- For buttering aluminum foil lined 9 inch square pan
1/2 cup butter
2 cups brown sugar
1 cup sugar
1 cup evaporated milk
1 7-ounce jar marshmallow creme
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips
1/2 cup butterscotch chips
Grease pan with butter.
In a large, heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil. Boil for 5 minutes, stirring constantly. Reduce heat to low; stir in marshmallow creme until melted and blended. Remove from heat; stir in vanilla. Pour 2 1/2 cups into a bowl. Stir in chocolate chips until melted. Pour into prepared pan. Add butterscotch chips to the remaining marshmallow mixture. Stir until chips are melted. Pour over chocolate layer and gently spread to cover. Refrigerate overnight or until firm.
1/2 cup butter
2 cups brown sugar
1 cup sugar
1 cup evaporated milk
1 7-ounce jar marshmallow creme
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate chips
1/2 cup butterscotch chips
Grease pan with butter.
In a large, heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil. Boil for 5 minutes, stirring constantly. Reduce heat to low; stir in marshmallow creme until melted and blended. Remove from heat; stir in vanilla. Pour 2 1/2 cups into a bowl. Stir in chocolate chips until melted. Pour into prepared pan. Add butterscotch chips to the remaining marshmallow mixture. Stir until chips are melted. Pour over chocolate layer and gently spread to cover. Refrigerate overnight or until firm.
Triple-Chocolate Peppermint Trifle
For the cake:
Vegetable oil cooking spray
1/2 cup whole milk
2 tablespoons unsalted butter
3/4 cup all purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
For the syrup:
1/4 cup granulated sugar
1/3 cup chocolate flavored liqueur, such as Godiva
For the Mousse:
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped
1/2 cup coarsely chopped peppermint candies or candy canes
For the pudding:
8 ounces milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature
For serving:
1 1/2 cups heavy cream
1/4 cup confectioners sugar
1/4 cup chopped peppermint candies or candy canes
Preheat the oven to 350. Make the cake: Coat a 9 inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
Bring milk and butter almost to a boil in a small saucepan. Remove from heat and set aside. Whisk flour, cocoa, baking powder and salt in a bowl. Putt eggs into the bowl of an electric mixer fitted with whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow steady stream. Add flour mixture and beat until just combined.
Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
Make the mousse: Prepare an ice water bath, set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Beat remaining 1 1/2 cups ream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
To assemble: Spread 1/3 of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup. Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap and refrigerate 12 hours.
Beat cream and sugar until soft peaks form. Top trifle with whipped cream and sprinkle with candies.
Vegetable oil cooking spray
1/2 cup whole milk
2 tablespoons unsalted butter
3/4 cup all purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
For the syrup:
1/4 cup granulated sugar
1/3 cup chocolate flavored liqueur, such as Godiva
For the Mousse:
2 1/2 cups heavy cream
12 ounces white chocolate, finely chopped
1/2 cup coarsely chopped peppermint candies or candy canes
For the pudding:
8 ounces milk chocolate, finely chopped
2 cups heavy cream
3 large egg yolks, room temperature
For serving:
1 1/2 cups heavy cream
1/4 cup confectioners sugar
1/4 cup chopped peppermint candies or candy canes
Preheat the oven to 350. Make the cake: Coat a 9 inch round cake pan with cooking spray. Line bottom with parchment paper; coat with cooking spray.
Bring milk and butter almost to a boil in a small saucepan. Remove from heat and set aside. Whisk flour, cocoa, baking powder and salt in a bowl. Putt eggs into the bowl of an electric mixer fitted with whisk attachment. Beat on high speed until pale and fluffy. Gradually add sugar, beating until pale and thick, about 5 minutes. Add vanilla. Reduce speed to low. Add hot milk mixture in a slow steady stream. Add flour mixture and beat until just combined.
Pour batter into pan. Bake until center springs back when lightly touched, 25 to 30 minutes. Let cool in pan on wire rack 20 minutes. Turn out onto rack. Remove parchment; let cool completely. Halve cake horizontally.
Make the syrup: Bring sugar and 1/4 cup water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in liqueur.
Make the mousse: Prepare an ice water bath, set aside. Bring 1 cup cream just to a boil in a small saucepan. Place white chocolate in a food processor; with machine running, pour in hot cream in a slow, steady stream, and process until smooth. Transfer to a medium bowl set in ice water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes.
Beat remaining 1 1/2 cups ream to nearly stiff peaks. Fold into chocolate mixture, then fold in candies. Cover with plastic wrap, and refrigerate until thickened and almost firm, 4 to 6 hours.
Make the pudding: Put chocolate into a large bowl; set aside. Bring cream almost to a boil in a small saucepan. Whisk yolks in a bowl. Pour in hot cream in a slow, steady stream, whisking.
Pour mixture back into pan. Cook over medium heat, stirring, until thick enough to coat the back of a spoon, about 1 minute. Pour through a fine sieve over chocolate; whisk until smooth. Set bowl in ice water bath. Let cool, stirring occasionally, until thick enough to hold ribbons on surface, about 15 minutes. Place plastic wrap directly on surface; refrigerate until set, about 3 hours.
To assemble: Spread 1/3 of the mousse into bottom of a glass trifle bowl that is 8 to 10 inches in diameter. Top with a cake layer, and brush with half the syrup. Top with half the pudding, then another third of mousse. Place remaining cake layer on top; brush with remaining syrup. Top with remaining pudding, then mousse. Cover with plastic wrap and refrigerate 12 hours.
Beat cream and sugar until soft peaks form. Top trifle with whipped cream and sprinkle with candies.
Pumpkin Gingerbread
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 oz) can pumpkin puree
2 teaspoons ground ginger
2 teaspoons ground allspice
2 teaspoons ground cinnamon
2 teaspoons ground cloves
3 1/2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1.) Preheat oven to 350 degrees. Lightly grease 2 loaf pans.
2.) In a large mixing bowl, combine sugar, oil and eggs, beat until smooth. Add water and mix until well blended. Stir in pumpkin, ginger, allspice, cinnamon and cloves.
3.) In a medium mixing bowl, combine flour, baking soda and salt. Add dry ingredients to pumpkin mixture and blend. Divide batter between prepared pans.
4.) Bake in preheated oven until a toothpick comes out clean, about 1 hour.
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 oz) can pumpkin puree
2 teaspoons ground ginger
2 teaspoons ground allspice
2 teaspoons ground cinnamon
2 teaspoons ground cloves
3 1/2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1.) Preheat oven to 350 degrees. Lightly grease 2 loaf pans.
2.) In a large mixing bowl, combine sugar, oil and eggs, beat until smooth. Add water and mix until well blended. Stir in pumpkin, ginger, allspice, cinnamon and cloves.
3.) In a medium mixing bowl, combine flour, baking soda and salt. Add dry ingredients to pumpkin mixture and blend. Divide batter between prepared pans.
4.) Bake in preheated oven until a toothpick comes out clean, about 1 hour.
Cherry Swirl Brownies
2 packages cream cheese
1/2 cup sugar
1/2 cup chopped, well drained maraschino cherries
1 egg
1 package triple chunk brownie mix
Water, vegetable oil and eggs as called for on brownie mix package
Heat oven to 350. Grease or use cooking spray on bottom of 13"x9" pan. Beat cream cheese, sugar, cherries and 1 egg in medium bowl with spoon until smooth. Make brownie batter according to package, except spread half of the batter in the pan. Spread cream cheese mixture over batter. Spoon remaining batter on top. Gently spread to cover. Bake 40 to 43 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely before cutting. Store covered in refrigerator.
1/2 cup sugar
1/2 cup chopped, well drained maraschino cherries
1 egg
1 package triple chunk brownie mix
Water, vegetable oil and eggs as called for on brownie mix package
Heat oven to 350. Grease or use cooking spray on bottom of 13"x9" pan. Beat cream cheese, sugar, cherries and 1 egg in medium bowl with spoon until smooth. Make brownie batter according to package, except spread half of the batter in the pan. Spread cream cheese mixture over batter. Spoon remaining batter on top. Gently spread to cover. Bake 40 to 43 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely before cutting. Store covered in refrigerator.
October Apple Pie
1 recipe pastry for 9-inch double crust pie
6 cups thinly sliced, peeled apples
1 lemon, juiced
1/2 cup brown sugar, packed
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 teapoon freshly grated nutmeg
3 tablespoons all purpose flour
1/4 cup chilled butter, diced
14 caramel squares (or caramel sauce)
1 tablespoon white sugar
Combine apples, juice, sugars, spices, flour, butter and caramel. Stir to coat evenly. Line pie pan with crust, spoon in filling and cover with crust. Crimp edges. Place pie on baking sheet covered with foil. Poke holes over top. Sprinkle lightly with sugar. Bake at 375 fo 50 minutes. If pie crust browns after 30 minutes, reduce heat to 350.
6 cups thinly sliced, peeled apples
1 lemon, juiced
1/2 cup brown sugar, packed
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 teapoon freshly grated nutmeg
3 tablespoons all purpose flour
1/4 cup chilled butter, diced
14 caramel squares (or caramel sauce)
1 tablespoon white sugar
Combine apples, juice, sugars, spices, flour, butter and caramel. Stir to coat evenly. Line pie pan with crust, spoon in filling and cover with crust. Crimp edges. Place pie on baking sheet covered with foil. Poke holes over top. Sprinkle lightly with sugar. Bake at 375 fo 50 minutes. If pie crust browns after 30 minutes, reduce heat to 350.
Red, White and Blueberry Delight
1 can (14 oz) sweetened condensed milk
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups (1 pint) plain yogurt
2 cups minature marshmallows
1/2 cup chopped pecans (optional
1 pint fresh strawberries, sliced
1 cup blueberries
Combine milk, lemon juice, lemon zest, mix well. Stir in yogurt, marshmallows and nuts. In a 13x9 inch baking dish spread half of the white mixture on bottom. Spread half of the strawberries and blueberries on top then layer again with white mixture. Add remaining fruit to top making the American flag- alternating strawberries for stripes and putting blueberries in the corner for stars. Cover with foil, freeze until firm. Remove from freezer 10 minutes before serving.
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups (1 pint) plain yogurt
2 cups minature marshmallows
1/2 cup chopped pecans (optional
1 pint fresh strawberries, sliced
1 cup blueberries
Combine milk, lemon juice, lemon zest, mix well. Stir in yogurt, marshmallows and nuts. In a 13x9 inch baking dish spread half of the white mixture on bottom. Spread half of the strawberries and blueberries on top then layer again with white mixture. Add remaining fruit to top making the American flag- alternating strawberries for stripes and putting blueberries in the corner for stars. Cover with foil, freeze until firm. Remove from freezer 10 minutes before serving.
Black Bear Molasses Forest Cookies
3 cups flour
1 cup wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
2 teaspoons nutmeg
1 teaspoon cloves
1 cup (2 sticks) butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 egg, beaten
1/2 cup molasses
1 teaspoon vanilla
Stir all dry ingredients together. Beat butter and sugars together. Add egg, molasses and vanilla. Beat until well mixed. Add dry ingredients a little at a time until well mixed. Make dough into a ball, cover with plastic wrap and chill one hour. Roll out dough on lightly floured surface and cut into shapes. Bake at 350 for 8 to 10 minutes.
1 cup wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
2 teaspoons nutmeg
1 teaspoon cloves
1 cup (2 sticks) butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 egg, beaten
1/2 cup molasses
1 teaspoon vanilla
Stir all dry ingredients together. Beat butter and sugars together. Add egg, molasses and vanilla. Beat until well mixed. Add dry ingredients a little at a time until well mixed. Make dough into a ball, cover with plastic wrap and chill one hour. Roll out dough on lightly floured surface and cut into shapes. Bake at 350 for 8 to 10 minutes.
No Bake Cookies
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup mile
1 pinch salt
3 cups quick rolling oats
1/2 cup peanut butter
1 teaspoon vanilla
Bring sugar, cocoa, margarine, milk and salt to a rapid boil for 1 minute. Add oats, peanut butter and vanilla. Mix well. Drop by teaspoonfuls onto waxed paper and let cool.
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup mile
1 pinch salt
3 cups quick rolling oats
1/2 cup peanut butter
1 teaspoon vanilla
Bring sugar, cocoa, margarine, milk and salt to a rapid boil for 1 minute. Add oats, peanut butter and vanilla. Mix well. Drop by teaspoonfuls onto waxed paper and let cool.
Pumpkin Swirl Cheesecake
Filling:
3 8-ounce packages of cream cheese
1 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground cloves
Crust:
2 cups crushed ginger snaps
1/2 cup finely chopped pecans
6 tablespoons butter, melted
Press crust mixture into a 9-inch springform pan. Beat cream cheese, 3/4 cup of the sugar and vanilla with mixture until blended. Add eggs one at a time. Reserve 1 1/2 cups of the plain batter. Stir in remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon 1/2 of batter over crust. Top with spoonfuls of plain batter. Repeat layers. Cut through batters with knife several times for marble effect. Bake at 350 for 55 minutes until center is almost set or 3oo for 55 minutes for dark pans. Let cool before refrigerating to prevent cracks.
3 8-ounce packages of cream cheese
1 cup sugar
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground cloves
Crust:
2 cups crushed ginger snaps
1/2 cup finely chopped pecans
6 tablespoons butter, melted
Press crust mixture into a 9-inch springform pan. Beat cream cheese, 3/4 cup of the sugar and vanilla with mixture until blended. Add eggs one at a time. Reserve 1 1/2 cups of the plain batter. Stir in remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon 1/2 of batter over crust. Top with spoonfuls of plain batter. Repeat layers. Cut through batters with knife several times for marble effect. Bake at 350 for 55 minutes until center is almost set or 3oo for 55 minutes for dark pans. Let cool before refrigerating to prevent cracks.
Watergate Salad
2 pkg. (4oz serving size each) Jello Pistachio Flavor Instant Pudding
2 cans (20 oz each) crushed pineapple in juice undrained
2 cups Jet-Puffed Miniature Marshmallows
1 cup Planters pecans
3 cups (8 oz tub) thawed Cool Whip
Mix dry pudding mix, pineapple, marshmallows and pecans in a large bowl until well blended. Gently stir in Cool Whip; cover. Refridgerate 1 hour or until ready to serve. Garnish with additional Cool Whip and chopped pecans if desired.
2 cans (20 oz each) crushed pineapple in juice undrained
2 cups Jet-Puffed Miniature Marshmallows
1 cup Planters pecans
3 cups (8 oz tub) thawed Cool Whip
Mix dry pudding mix, pineapple, marshmallows and pecans in a large bowl until well blended. Gently stir in Cool Whip; cover. Refridgerate 1 hour or until ready to serve. Garnish with additional Cool Whip and chopped pecans if desired.
Rosa Marina Salad
1 can (20 oz) crushed pineapple
1 can (11 0z) mandarin oranges
1 jar maraschino cherries sliced in half
1 cup Orzo pasta
Dash of salt
2 eggs
3/4 cup sugar
2 tablespoons flour
1 tub Cool Whip
Drain juices. Put fruit in fridge. Cook 1 cup orzo pasta until al dente; set aside. In a saucepan, add dash of salt to fruit juice, 2 eggs, 3/4 cup sugar, 2 tablespoons flour and cook over medium heat until it turns to custard. Mix custard with noodles. Refridgerate overnight. Combine fruit and cool whip with custard and noodles. Serve.
1 can (11 0z) mandarin oranges
1 jar maraschino cherries sliced in half
1 cup Orzo pasta
Dash of salt
2 eggs
3/4 cup sugar
2 tablespoons flour
1 tub Cool Whip
Drain juices. Put fruit in fridge. Cook 1 cup orzo pasta until al dente; set aside. In a saucepan, add dash of salt to fruit juice, 2 eggs, 3/4 cup sugar, 2 tablespoons flour and cook over medium heat until it turns to custard. Mix custard with noodles. Refridgerate overnight. Combine fruit and cool whip with custard and noodles. Serve.
Oreo Truffles
1 package Oreos, finely crushed, divided
1 package (8 ounces) Philadelphia Cream Cheese, softened
2 packages (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted
Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 1-inch balls.
Dip balls in melted chocolate, place on waxed paper covered baking sheet. Sprinkle with remaining cookie crumbs.
Refrigerate 1 hour or until firm. Store any leftover truffles in a tightly covered container in refrigerator.
1 package (8 ounces) Philadelphia Cream Cheese, softened
2 packages (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted
Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 1-inch balls.
Dip balls in melted chocolate, place on waxed paper covered baking sheet. Sprinkle with remaining cookie crumbs.
Refrigerate 1 hour or until firm. Store any leftover truffles in a tightly covered container in refrigerator.
Molasses-Gingerbread Cookies/Gingerbread Cheesecake
Molasses Gingerbread Cookies
5 1/2 cups all- purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
2 sticks unsalted butter, room temperature
1 cup packed dark brown sugar
2 large eggs
1 1/2 cups unsulfured molasses
1.) Whisk together flour, baking soda, salt and spices in a medium bowl.
2.) Beat butter and sugar with a mixer on medium high speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture and beat until just combined. Divide dough into three portions and wrap each in plastic wrap. Refrigerate for 1 hour.
3.) Preheat oven to 350 degrees. On a generously floured piece of parchment, ,roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets and freeze for 15 minutes.
4.) Cut out desired shapes. Transfer to parchment lined baking sheets and freeze for 15 minutes.
5.) Bake cookies for 6 minutes. Remove sheets from oven and tap them firmly on the counter to flatten cookies. Return to oven, rotating sheets and bake until crisp but not darkened, 6 to 8 minutes more. Cool on sheets on wire racks.
Make royal icing to decorate if desired.
Gingerbread Cheesecake
All purpose flour for dusting
1/4 recipe of the dough for Molasses-Gingerbread Cookies
4 tablespoons unsalted butter, melted
1 3/4 cups granulated sugar
2 pounds cream cheese, room temperature
1 teaspoon pure vanilla extract
4 large eggs,, room temperature
1/4 cup unsulfured molasses
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon finely grated lemon zest
6 gingerbread men
1.) Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
2.) On a generously floured piece of parchment, roll dough to a 13-by-10 inch rectangle about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces then pulse in a food processor until finely ground.
3.) Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
4.) Reduce oven heat to 325 degrees. Beat cream cheese with a mixture on medium speed until fluffy, about three minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Beat in molasses, salt, spices and lemon zest. Pour filling into cooled crust.
5.) Place cheesecake in a large, shallow roasting pan. Transfer to oven and carefully add enough hot water to roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan and let cool on a wire rack. Refrigerate uncovered for at least 8 hours (preferably overnight).
6.) Before serving, run a hot knife around edges of cheesecake to loosen and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle.
5 1/2 cups all- purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
2 sticks unsalted butter, room temperature
1 cup packed dark brown sugar
2 large eggs
1 1/2 cups unsulfured molasses
1.) Whisk together flour, baking soda, salt and spices in a medium bowl.
2.) Beat butter and sugar with a mixer on medium high speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture and beat until just combined. Divide dough into three portions and wrap each in plastic wrap. Refrigerate for 1 hour.
3.) Preheat oven to 350 degrees. On a generously floured piece of parchment, ,roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets and freeze for 15 minutes.
4.) Cut out desired shapes. Transfer to parchment lined baking sheets and freeze for 15 minutes.
5.) Bake cookies for 6 minutes. Remove sheets from oven and tap them firmly on the counter to flatten cookies. Return to oven, rotating sheets and bake until crisp but not darkened, 6 to 8 minutes more. Cool on sheets on wire racks.
Make royal icing to decorate if desired.
Gingerbread Cheesecake
All purpose flour for dusting
1/4 recipe of the dough for Molasses-Gingerbread Cookies
4 tablespoons unsalted butter, melted
1 3/4 cups granulated sugar
2 pounds cream cheese, room temperature
1 teaspoon pure vanilla extract
4 large eggs,, room temperature
1/4 cup unsulfured molasses
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon finely grated lemon zest
6 gingerbread men
1.) Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
2.) On a generously floured piece of parchment, roll dough to a 13-by-10 inch rectangle about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces then pulse in a food processor until finely ground.
3.) Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
4.) Reduce oven heat to 325 degrees. Beat cream cheese with a mixture on medium speed until fluffy, about three minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Beat in molasses, salt, spices and lemon zest. Pour filling into cooled crust.
5.) Place cheesecake in a large, shallow roasting pan. Transfer to oven and carefully add enough hot water to roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan and let cool on a wire rack. Refrigerate uncovered for at least 8 hours (preferably overnight).
6.) Before serving, run a hot knife around edges of cheesecake to loosen and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle.
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