The original recipe was a little unclear on some parts so I took the liberty of clarifying some steps. This recipe asks for extra rich milk which I don't believe is sold in most grocery stores anymore. In my quick online research some people suggested using whole milk and adding a little butter to increase the fat content. I also saw some suggesting using half and half. In my research it said that extra rich milk had a higher fat content than whole and less than half and half.
I am not sure if this recipe was from Blue Diamond or if someone just liked the brand. I just chopped up whole almonds and toasted them in the oven. I added the directions for that method below. You could also just purchase chopped almonds or almond pieces. Toasting them really brings out the flavor of the almonds so don't skip this part.
You will need an ice cream freezer, rock salt or ice cream salt, and ice.
Ingredients
2/3 cup of cocoa
2 cups sugar
4 cups extra rich milk*
2 tsp. vanilla
1/4 tsp salt
4 cups whipping cream
2-1 oz squares of semi sweet chocolate
1 cup chopped almonds (Blue Diamond Original)*
Optional: 2 cups mini marshmallows to make Rocky Road)
Directions
Chop almonds and toast in the oven at 350 for 7-8 minutes stirring once. Meanwhile, in a saucepan mix cocoa and sugar. Add rich milk. Cook on low heat stirring until sugar and cocoa dissolves. Cool at room temperature. Once cool add chocolate mixture to ice cream freezer. Add vanilla, salt, and whipping cream and stir. Stir in shredded chocolate and almonds and freeze in ice cream freezer according to instructions.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Thursday, May 21, 2020
Strawberry Ice Cream
You will need an ice cream freezer, rock or ice cream salt, and an ice cream freezer
Ingredients
2 1/2 cups sugar
1 cup whipping cream
4 cups half and half
1/2 tsp vanilla
1/8 tsp almond extract
3-10 oz packages of frozen sliced strawberries-(loosely chop in a blender or food processor if slices are too big).
Directions
Mix together sugar, whipping cream, half and half, vanilla, and almond extract together well in ice cream freezer. Add strawberries.
Freeze in ice cream freezer according to instructions-
Makes 4 quarts (1 gallon)
I made this 5/254/2020 Strawberry slices must have been much smaller in the past than they are now. I bought a big bag of sliced strawberries at Winco and they were too big for the ice cream freezer. They kept getting stuck in the paddle. I updated the recipe to suggest running the strawberry slices in the blender so they were more chopped than sliced.
Ingredients
2 1/2 cups sugar
1 cup whipping cream
4 cups half and half
1/2 tsp vanilla
1/8 tsp almond extract
3-10 oz packages of frozen sliced strawberries-(loosely chop in a blender or food processor if slices are too big).
Directions
Mix together sugar, whipping cream, half and half, vanilla, and almond extract together well in ice cream freezer. Add strawberries.
Freeze in ice cream freezer according to instructions-
Makes 4 quarts (1 gallon)
I made this 5/254/2020 Strawberry slices must have been much smaller in the past than they are now. I bought a big bag of sliced strawberries at Winco and they were too big for the ice cream freezer. They kept getting stuck in the paddle. I updated the recipe to suggest running the strawberry slices in the blender so they were more chopped than sliced.
Tuesday, May 12, 2020
Oatmeal, Peanut Butter, Chocolate Chip Cookies
1 1/2 cups all purpose flour (spoon and level it)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup granulated sugar-1/2 cup packed brown sugar (I use dark for everything)
2 large eggs (room temperature)
1 cup peanut butter (you know what Jesse taught us about peanut butter in cookies, give it a bit extra. Using a natural peanut butter will make the cookies too crumbly use a brand like Skippy or Jif)
2 teaspoons vanilla extract
2 cups old-fashioned whole rolled oats (use the good stuff people)
2 1/2 cups Nestle dark chocolate chips (they are larger and really good or semi sweet is fine)
Directions
Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl (or stand mixer bowl) beat butter, on medium-high for approximately one minute until smooth. Add the sugars and beat on medium-high speed until creamed (about 2 minutes). Add the eggs, peanut butter, vanilla and beat on high speed until combined about 1 minute. Scrape down sides and bottom of the bowl as need and beat again as needed.
Slowly add the flour mixture and mix on low until combined. While mixing add the oats and then the chocolate chips. Mix until combined.
Cover and chill for at least 20 minutes. If chilling for more than an hour, allow to sit at room temperature for 30 minutes before baking.
Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silicone baking mat. Scoop balls of dough using a medium scoop or 2 Tablespoons. Place 3 inches apart on baking sheet and bake for 12-14 minutes until lightly browned on the edges. The centers will look soft and that is okay because they will continue cooking on the pan.
Remove from oven and allow to cool for 5 minutes. Transfer to a cooling rack and allow to cool until set.
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup granulated sugar-1/2 cup packed brown sugar (I use dark for everything)
2 large eggs (room temperature)
1 cup peanut butter (you know what Jesse taught us about peanut butter in cookies, give it a bit extra. Using a natural peanut butter will make the cookies too crumbly use a brand like Skippy or Jif)
2 teaspoons vanilla extract
2 cups old-fashioned whole rolled oats (use the good stuff people)
2 1/2 cups Nestle dark chocolate chips (they are larger and really good or semi sweet is fine)
Directions
Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl (or stand mixer bowl) beat butter, on medium-high for approximately one minute until smooth. Add the sugars and beat on medium-high speed until creamed (about 2 minutes). Add the eggs, peanut butter, vanilla and beat on high speed until combined about 1 minute. Scrape down sides and bottom of the bowl as need and beat again as needed.
Slowly add the flour mixture and mix on low until combined. While mixing add the oats and then the chocolate chips. Mix until combined.
Cover and chill for at least 20 minutes. If chilling for more than an hour, allow to sit at room temperature for 30 minutes before baking.
Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silicone baking mat. Scoop balls of dough using a medium scoop or 2 Tablespoons. Place 3 inches apart on baking sheet and bake for 12-14 minutes until lightly browned on the edges. The centers will look soft and that is okay because they will continue cooking on the pan.
Remove from oven and allow to cool for 5 minutes. Transfer to a cooling rack and allow to cool until set.
Green family favorite chocolate chip cookie recipe
Ingredients:
1 cup butter (softened)
2 Tablespoons canola oil
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon salt
2 teaspoons vanilla
2 Tablespoons cornstarch
3 1/4 cup all purpose flour
2 cups Nestle dark chocolate chips
Directions
In a small bowl combine salt, flour, cornstarch, and baking soda. In a large mixing bowl, (I use a stand up mixer), cream together butter, oil, and sugars until light and fluffy. Add eggs, vanilla, and mix until combined. Slowly add in the flour mixture and mix until just combined. Stir in chocolate chips. Cover and chill for one hour.
Preheat oven to 350 degrees. Using a small scoop, one ball of dough on to baking sheet and a second one right on top and press down slightly. Continue this process to fill up the baking sheet. If using a spoon, spoon the dough in a tall shape. This will keep your cookies thick. Bake 7-8 minutes for medium cookies and 10 minutes for larger cookies. Remove them from the oven when the edges are slightly golden and the centers are barely done. Let stand on baking sheet for 2-5 minutes. Remove from baking sheet and place on cooling rack. Let cool until completely set.
Feel free to play with chocolate chips. The Nestle dark chips are larger than semi sweet chips and our family loves them. We have also used semi-sweet and mini chocolate chips, as well and milk chocolate with mini semi sweet. You can also do peanut butter chips and chocolate, or toffee bits and chips.
1 cup butter (softened)
2 Tablespoons canola oil
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon salt
2 teaspoons vanilla
2 Tablespoons cornstarch
3 1/4 cup all purpose flour
2 cups Nestle dark chocolate chips
Directions
In a small bowl combine salt, flour, cornstarch, and baking soda. In a large mixing bowl, (I use a stand up mixer), cream together butter, oil, and sugars until light and fluffy. Add eggs, vanilla, and mix until combined. Slowly add in the flour mixture and mix until just combined. Stir in chocolate chips. Cover and chill for one hour.
Preheat oven to 350 degrees. Using a small scoop, one ball of dough on to baking sheet and a second one right on top and press down slightly. Continue this process to fill up the baking sheet. If using a spoon, spoon the dough in a tall shape. This will keep your cookies thick. Bake 7-8 minutes for medium cookies and 10 minutes for larger cookies. Remove them from the oven when the edges are slightly golden and the centers are barely done. Let stand on baking sheet for 2-5 minutes. Remove from baking sheet and place on cooling rack. Let cool until completely set.
Feel free to play with chocolate chips. The Nestle dark chips are larger than semi sweet chips and our family loves them. We have also used semi-sweet and mini chocolate chips, as well and milk chocolate with mini semi sweet. You can also do peanut butter chips and chocolate, or toffee bits and chips.
Monday, May 11, 2020
Cinnamon Twists (aka: Cardamamas)
Mom (Clista) used to make these and take them to family camp when we were younger. I remember her reheating them at camp by placing the pizza pan over a big kettle of boiling water and covering with foil. Aunt Patti nicked named it cardamamas. Uncle Ron was particularly fond of them and especially liked the middle part. Mom would stay up really late the night before to make them. It got too labor-intensive while trying to get the family ready for camping.
Recipe makes two larger ones on12-inch foil pizza pans or 4 smaller ones on 8-inch foil pizza pans. If using the 8-inch pans you do not need to make the center hole and only cut 12 slices. You can purchase pans ar a dollar store. you may freeze by covering with foil. to bake after freezing; let thaw and rise before baking. She got this recipe from her friend Naomi Christensen
Ingredients:
For the dough
1/2 cup shortening
2 cups milk
2 tsp. salt
1/2 cup sugar
1/2 cup warm water with 2 Tbsp. yeast
7 cups flour
2 tsp. vanilla
2 eggs
1/4 tsp cardamom
1 cube margarine, melted
Filling mixture (makes a single batch you will need 2 batches one for each twist.)
1 cup brown sugar
1 tsp. maple flavoring
1 tsp. cinnamon
1/2 cup walnuts, finely chopped
Frosting (this is enough for both twists).
3 cups powdered sugar
1/2 tsp. maple flavoring
6 Tbsp. canned milk.
On the stovetop in a saucepan cook shortening, milk, salt, and sugar on high until shortening melts; let cool (very important). Then combine with the remaining ingredients (except melted margarine) and mix well. Let rise; then punch down the dough and separate into six balls equal in size. Then flatten the dough on a greased 12-inch pizza pans. With one doughed pan spread melted margarine and then top with 1/3 of the filling mixture. Continue this process until there are three layers. Cut the center with a cup and then cut the rest into 16 pieces. Twist each piece approximately three times. Bake at 350 degrees for 25 minutes. Remove from oven and drizzle frosting over the top of the twist. Makes 2 twists with 16 pieces plus the center for 17 pieces total.
Recipe makes two larger ones on12-inch foil pizza pans or 4 smaller ones on 8-inch foil pizza pans. If using the 8-inch pans you do not need to make the center hole and only cut 12 slices. You can purchase pans ar a dollar store. you may freeze by covering with foil. to bake after freezing; let thaw and rise before baking. She got this recipe from her friend Naomi Christensen
Ingredients:
For the dough
1/2 cup shortening
2 cups milk
2 tsp. salt
1/2 cup sugar
1/2 cup warm water with 2 Tbsp. yeast
7 cups flour
2 tsp. vanilla
2 eggs
1/4 tsp cardamom
1 cube margarine, melted
Filling mixture (makes a single batch you will need 2 batches one for each twist.)
1 cup brown sugar
1 tsp. maple flavoring
1 tsp. cinnamon
1/2 cup walnuts, finely chopped
Frosting (this is enough for both twists).
3 cups powdered sugar
1/2 tsp. maple flavoring
6 Tbsp. canned milk.
On the stovetop in a saucepan cook shortening, milk, salt, and sugar on high until shortening melts; let cool (very important). Then combine with the remaining ingredients (except melted margarine) and mix well. Let rise; then punch down the dough and separate into six balls equal in size. Then flatten the dough on a greased 12-inch pizza pans. With one doughed pan spread melted margarine and then top with 1/3 of the filling mixture. Continue this process until there are three layers. Cut the center with a cup and then cut the rest into 16 pieces. Twist each piece approximately three times. Bake at 350 degrees for 25 minutes. Remove from oven and drizzle frosting over the top of the twist. Makes 2 twists with 16 pieces plus the center for 17 pieces total.
Thursday, October 29, 2009
Strawberry Cheesecake Trifle
Ingredients:
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1 1/2 cups crushed graham crackers
1/4 cup margerine, melted
2 cans of strawberry pie filling
Directions:
1. In a large mixing bowl, beat the cream cheese until smooth.
2. Add sour cream; mix well.
3. In a small bowl, beat milk and pudding mix on low for 2 minutes.
4. Stir pudding into cream cheese mixture.
5. Fold in whipped topping.
6. In a 2 1/2 quart trifle bowl, spread half of the pudding mixture in the bottom, then spread half the graham crackers over the mixture and lastly spread half of the strawberry filling over the crumbs. Repeat layers one more time.
7. Chill before serving.
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1 1/2 cups crushed graham crackers
1/4 cup margerine, melted
2 cans of strawberry pie filling
Directions:
1. In a large mixing bowl, beat the cream cheese until smooth.
2. Add sour cream; mix well.
3. In a small bowl, beat milk and pudding mix on low for 2 minutes.
4. Stir pudding into cream cheese mixture.
5. Fold in whipped topping.
6. In a 2 1/2 quart trifle bowl, spread half of the pudding mixture in the bottom, then spread half the graham crackers over the mixture and lastly spread half of the strawberry filling over the crumbs. Repeat layers one more time.
7. Chill before serving.
Wednesday, September 30, 2009
Gooey Mint Brownies
This is a recipe from one of my friends that I met going through the credential program. She brought these brownies to one of our classes and they are to die for! Of course if you don't like the combination of chocolate and mint then they're not for you...BUT if you do like that combination, you're in for a treat.
- Take one brownie mix (it doesn't matter if it's name brand or generic) and mix it as the directions on the box says.
- Pour half of the mixture in the bottom of a greased 9x13 baking pan.
- Put a layer of York Peppermint Patties evenly over the poured brownie mixture (Don't forget to take off the wrappers...yes, she knows someone who didn't do this)
- Pour the remainder of the brownie mixture on top.
- Bake as directed.
**She said that she usually uses 2 mixes. One goes on the bottom and one on the top. You will bake as directed for this too, but it usually takes longer because they are extra thick**
Thursday, August 20, 2009
Chocolate Strawberry Cake
1 box of Devil's Food Cake
1-2 baskets of strawberries (I prefer two)
1 can of whipped white frosting
1 can of whipped chocolate frosting
1 bag of mini chocolate chips
DIRECTIONS:
1. Follow the directions of the box to bake the Devil's Food Cake in two round cake pans. Let the cake completely cool. If the cake creates a mound on the top, cut it off to make it flat.
2. Thinly slice 1 basket of strawberries for the filling.
3. Slice the other basket of strawberries in quarters.
4. Place one of the cake rounds on your serving dish and spread the chocolate frosting on the top.
5. Place the thinly sliced strawberries in the middle as evenly as possible.
6. Place the other cake round on the top.
7. Spread the white frosting on the top and edges of the cake, if it doesn't completely cover the middle where the strawberries are don't worry about it. Also if cake crumbs mix with your frosting don't worry you're going to cover it.
8. Place the quartered strawberries on the top of the cake, as well as, around the base.
9. Sprinkle the mini chocolate chips on the top and sides of the cake.
10 Serve immediately. The juices from the strawberries will run and ruin the cake if you don't.
NOTE
I always think that I won't have enough cake mix and always buy 2 and have tons left over. You really only need 1 if you fill the pan half way.
1-2 baskets of strawberries (I prefer two)
1 can of whipped white frosting
1 can of whipped chocolate frosting
1 bag of mini chocolate chips
DIRECTIONS:
1. Follow the directions of the box to bake the Devil's Food Cake in two round cake pans. Let the cake completely cool. If the cake creates a mound on the top, cut it off to make it flat.
2. Thinly slice 1 basket of strawberries for the filling.
3. Slice the other basket of strawberries in quarters.
4. Place one of the cake rounds on your serving dish and spread the chocolate frosting on the top.
5. Place the thinly sliced strawberries in the middle as evenly as possible.
6. Place the other cake round on the top.
7. Spread the white frosting on the top and edges of the cake, if it doesn't completely cover the middle where the strawberries are don't worry about it. Also if cake crumbs mix with your frosting don't worry you're going to cover it.
8. Place the quartered strawberries on the top of the cake, as well as, around the base.
9. Sprinkle the mini chocolate chips on the top and sides of the cake.
10 Serve immediately. The juices from the strawberries will run and ruin the cake if you don't.
NOTE
I always think that I won't have enough cake mix and always buy 2 and have tons left over. You really only need 1 if you fill the pan half way.
Tuesday, June 16, 2009
Blackberry & Lemon Cream Cake
I made this super simple cake for Owen's 2nd Birthday. The flavors are fresh, sweet, and complementary. The best thing about this cake though, is that the possibilities are endless. See below for how you can customize it to your taste or a specific occasion.Ingredients
1 Yellow Cake Mix, baked as directed*
1 lg. Vanilla Pudding Mix*
1 c milk
1 8 oz. tub of Lite Cool Whip
Zest of one small lemon*
Juice of one small lemon*
Fresh Blackberries*
Directions
Cool cakes completely over a wire rack. Using a serrated bread knife, use a gentle see-sawing motion to slice the top off each cake to create even layers.
Using a wire whisk, mix the pudding mix and the milk. Mixture will be grainy and thick.
Using a rubber spatula, fold in the tub of Cool Whip until the mixture is smooth and creamy. Do not overwork.
Lastly, fold in the zest and juice, and then cover and refrigerate for 10 minutes.
Place one cake layer cut-side down on your decorative plate or cake stand. Using a rubber spatula, place several dollops of your cream on top and gently smooth to the edges. Cream should be 1/4" - 1/2" thick.
Gently place the second layer cut-side down. Repeat with the cream, using the rest of the mixture. Top with fruit or other topping.
Refrigerate until ready to serve.
Notes:
Be sure to refrigerate leftovers.
Items with an asterisk indicate items that you can substitute with other items. Think of flavor combinations that would work well together. For example:
1 Yellow Cake Mix, baked as directed*
1 lg. Vanilla Pudding Mix*
1 c milk
1 8 oz. tub of Lite Cool Whip
Zest of one small lemon*
Juice of one small lemon*
Fresh Blackberries*
Directions
Cool cakes completely over a wire rack. Using a serrated bread knife, use a gentle see-sawing motion to slice the top off each cake to create even layers.
Using a wire whisk, mix the pudding mix and the milk. Mixture will be grainy and thick.
Using a rubber spatula, fold in the tub of Cool Whip until the mixture is smooth and creamy. Do not overwork.
Lastly, fold in the zest and juice, and then cover and refrigerate for 10 minutes.
Place one cake layer cut-side down on your decorative plate or cake stand. Using a rubber spatula, place several dollops of your cream on top and gently smooth to the edges. Cream should be 1/4" - 1/2" thick.
Gently place the second layer cut-side down. Repeat with the cream, using the rest of the mixture. Top with fruit or other topping.
Refrigerate until ready to serve.
Notes:
Be sure to refrigerate leftovers.
Items with an asterisk indicate items that you can substitute with other items. Think of flavor combinations that would work well together. For example:
- Chocolate Cake + Vanilla or Chocolate Pudding + Grated Chocolate (or chocolate chips) + Fresh Strawberries
- Coconut Cake + Coconut Pudding + Lime Zest + Juice of a Lime + Fresh Toasted Coconut & Sliced Kiwi's
- Dark Chocolate Cake + Oreo Cookie Pudding + Crumbled Oreo Cookie
Tuesday, June 9, 2009
Ooey-Gooey Peanut Butter Chocolate Brownies
This is an unusual recipe in that you have to make several adaptations because you're using light ingredients. The end result is delicious though, especially if you're a chocolate lover like me, and Samuel deemed this a "keeper" recipe.
Traditional brownies:
Calories per serving: 200
Fat: 10
This recipe:
Calories per serving: 176
Fat: 5 grams
Yields: 2 dozen bars
Ingredients
Traditional brownies:
Calories per serving: 200
Fat: 10
This recipe:
Calories per serving: 176
Fat: 5 grams
Yields: 2 dozen bars
Ingredients
3/4 c fat-free sweetened condensed milk, divided
1/4 c butter or stick margarine, melted and cooled (I always use unsalted butter)
1/4 c fat-free milk
1 (18.25 oz) package of devil's food cake mix
1 large egg white, lightly beaten
Cooking Spray
1 (7 oz) jar of marshmallow creme
1/2 c peanut butter chips
Directions
Pre-heat oven to 350 degrees.
Combine 1/4 c condensed milk, butter, and the next 3 ingredients. Batter will be very stiff.
Coat the bottom of a 13 x 9 inch baking pan with cooking spray. Press two-thirds of the batter into your prepared pan using floured hands (I dusted my hands with cocoa powder); pat evenly to create an even, thin layer. Note: After spreading the batter with my fingertips, I used the palm of my hands to even the bottom layer and spread to the corners.
Bake at 350 degrees for 10 minutes. Allow brownies to cool slightly. Note: Oven time will vary. I baked mine for 7 minutes.
Combine 1/2 c remaining condensed milk and marshmallow cream in a bowl; stir in peanut butter chips.
Spread mixture carefully and evenly over brownie layer.
Carefully drop the remaining batter by spoonfuls over the mixture (I patted my spoonfuls of batter into little patties before laying them atop the mixture).
Bake at 350 degrees for 30 minutes. Note: Periodically check the brownies to see if the marshmallow mixture is browning too much. If that starts to happen, cover it with foil.
Cool completely in the pan on a wire rack. This allows the moist internal layer to set.
1/4 c butter or stick margarine, melted and cooled (I always use unsalted butter)
1/4 c fat-free milk
1 (18.25 oz) package of devil's food cake mix
1 large egg white, lightly beaten
Cooking Spray
1 (7 oz) jar of marshmallow creme
1/2 c peanut butter chips
Directions
Pre-heat oven to 350 degrees.
Combine 1/4 c condensed milk, butter, and the next 3 ingredients. Batter will be very stiff.
Coat the bottom of a 13 x 9 inch baking pan with cooking spray. Press two-thirds of the batter into your prepared pan using floured hands (I dusted my hands with cocoa powder); pat evenly to create an even, thin layer. Note: After spreading the batter with my fingertips, I used the palm of my hands to even the bottom layer and spread to the corners.
Bake at 350 degrees for 10 minutes. Allow brownies to cool slightly. Note: Oven time will vary. I baked mine for 7 minutes.
Combine 1/2 c remaining condensed milk and marshmallow cream in a bowl; stir in peanut butter chips.
Spread mixture carefully and evenly over brownie layer.
Carefully drop the remaining batter by spoonfuls over the mixture (I patted my spoonfuls of batter into little patties before laying them atop the mixture).
Bake at 350 degrees for 30 minutes. Note: Periodically check the brownies to see if the marshmallow mixture is browning too much. If that starts to happen, cover it with foil.
Cool completely in the pan on a wire rack. This allows the moist internal layer to set.
Friday, June 5, 2009
Crunch Bars
These are made with saltine crackers! Super easy to make and good.
35 PREMIUM Saltine Crackers
1/2 cup (1 stick) butter or margarine
1/2 cup packed brown sugar
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 cup chopped PLANTERS Walnuts, toasted (I prefer pecans)
1/2 cup (1 stick) butter or margarine
1/2 cup packed brown sugar
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 cup chopped PLANTERS Walnuts, toasted (I prefer pecans)
HEAT oven to 400ºF.
PLACE crackers in single layer in foil-lined 15x10x1-inch pan.
COOK butter and sugar in saucepan on medium-high heat until butter is melted and mixture is well blended, stirring occasionally. Bring to boil; cook 3 min. without stirring. Spread onto crackers.
BAKE 5 to 7 min. or until topping is golden brown. Immediately sprinkle with chocolate; let stand 5 min. or until chocolate is softened. Spread chocolate over ingredients in pan; sprinkle with nuts. Cool. Break into pieces.
16 servings
220 Calories, 15g fat 13g sugar
Strawberry Whipped Sensation
From Kraft Food and Family Magazine. Perfect for summer cold and yummy.
4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted
LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.
INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert. Freeze leftovers.
TIPS:
Healthy Living
Save 30 calories and 4.5 grams of fat per serving by preparing with fat-free sweetened condensed milk, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Cookies.
Substitute
Prepare using an 8x4-inch loaf pan.
Note
Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert.
Nutrition Information
Calories
220
Total fat
9 g
Saturated fat
6 g
Wednesday, June 3, 2009
Olivia's Chocolate Chip Cookies
Olivia's Chocolate Chip Cookies
Give or take 4-dozen large cookies or
6-7 dozen small cookies
6-7 dozen small cookies
4 1/2 c. all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 c. (2-sticks) un-salted butter, softened
1 c. (1-stick) Crisco Butter-flavored Shortening
1 1/2 c. granulated sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 c. (2-sticks) un-salted butter, softened
1 c. (1-stick) Crisco Butter-flavored Shortening
1 1/2 c. granulated sugar
1 1/2 c. packed brown sugar
2 tsp. vanilla extract
4 large eggs
6 c. Nestle Toll House Semi-Sweet Morsels (or more!)
2 1/2 c. coarsely chopped toasted walnuts (optional)
2 tsp. vanilla extract
4 large eggs
6 c. Nestle Toll House Semi-Sweet Morsels (or more!)
2 1/2 c. coarsely chopped toasted walnuts (optional)
Directions:
Using a medium bowl & a whisk:
Combine the flour, baking soda, & salt and set aside.
Stop:
Pre-heat oven to 375 degrees
Using a mixer and the paddle attachment (medium speed):
Cream the butter and shortening.
Add the granulated sugar, combine
Add the brown sugar, combine.
Add the vanilla and eggs, combine.
Scrape the bowl as needed.
At low speed:
Gradually add the flour mixture to the creamed mixture until incorporated.
Finally add the morsels & nuts.
Scoop golf-ball size mounds of cookie dough onto a large un-greased cookie sheet. Place cookie mounds 2-inches apart (I usually bake six cookies to one large baking sheet).
Bake one cookie sheet at a time at 375 degrees for 7-8 minutes. Do not over bake! This is the secret for moist, chewy cookies. Remember, all ovens times vary, but look for cookies with only the slightest browning on top. They will not look done, but they are. Keep in mind that once out of the oven, they will continue to cook on the hot cookie sheet.
Let cookies rest for 3-minutes on the cookie sheet, allowing them to set. Then transfer the cookies to a cooling rack for 7-minutes. Handle the cookies gently, they will still be very soft.
Once firm, you can stack the cookies in an air-tight container and they will keep for 5-7 days-I think.
The reason I'm not sure is because they don't last that long at our house!
Notes:
You can cut this recipe in half, but I find that the cookies are not quite the same!
Also, if you prefer smaller cookies, just adjust the baking time to 5-6 minutes and keep a close eye on them.
Keep in mind, the sky's the limit! Substitute like crazy with whatever you want: M&Ms, White Chocolate Chips, Macadamia Nuts. Make this cookie yours!
Using a medium bowl & a whisk:
Combine the flour, baking soda, & salt and set aside.
Stop:
Pre-heat oven to 375 degrees
Using a mixer and the paddle attachment (medium speed):
Cream the butter and shortening.
Add the granulated sugar, combine
Add the brown sugar, combine.
Add the vanilla and eggs, combine.
Scrape the bowl as needed.
At low speed:
Gradually add the flour mixture to the creamed mixture until incorporated.
Finally add the morsels & nuts.
Scoop golf-ball size mounds of cookie dough onto a large un-greased cookie sheet. Place cookie mounds 2-inches apart (I usually bake six cookies to one large baking sheet).
Bake one cookie sheet at a time at 375 degrees for 7-8 minutes. Do not over bake! This is the secret for moist, chewy cookies. Remember, all ovens times vary, but look for cookies with only the slightest browning on top. They will not look done, but they are. Keep in mind that once out of the oven, they will continue to cook on the hot cookie sheet.
Let cookies rest for 3-minutes on the cookie sheet, allowing them to set. Then transfer the cookies to a cooling rack for 7-minutes. Handle the cookies gently, they will still be very soft.
Once firm, you can stack the cookies in an air-tight container and they will keep for 5-7 days-I think.
The reason I'm not sure is because they don't last that long at our house!
Notes:
You can cut this recipe in half, but I find that the cookies are not quite the same!
Also, if you prefer smaller cookies, just adjust the baking time to 5-6 minutes and keep a close eye on them.
Keep in mind, the sky's the limit! Substitute like crazy with whatever you want: M&Ms, White Chocolate Chips, Macadamia Nuts. Make this cookie yours!
Aunt Suzi’s Carrot Cake & Frosting Recipe
2 C. sugar
1 1/2 C. Crisco oil
4 eggs
2 1/4 C. sifted all purpose flour
2 t. salt
2 t. soda
2 t. cinnamon
3 C. grated carrots
1 1/2 C. chopped walnuts
Combine sugar, oil and eggs; beat at medium speed for 2 minutes.
Sift dry ingredients together; add to Crisco oil mixture and beat at low speed for 1 minute.
Add grated carrots and nuts.
Clista's Note: I add 1 cup of par-boiled raisins to the batter at this point because I like raisins in my carrot cake.
Pour batter into greased and floured 13x9x2" cake pan. Bake at 300 degrees for 1 hour or until cake tests done with a toothpick.
Cool completely and frost with Cream Cheese Frosting.
Sift dry ingredients together; add to Crisco oil mixture and beat at low speed for 1 minute.
Add grated carrots and nuts.
Clista's Note: I add 1 cup of par-boiled raisins to the batter at this point because I like raisins in my carrot cake.
Pour batter into greased and floured 13x9x2" cake pan. Bake at 300 degrees for 1 hour or until cake tests done with a toothpick.
Cool completely and frost with Cream Cheese Frosting.
Cream Cheese Frosting
1 8oz. package of cream cheese softened
1 box confectioner's sugar
1/4 c.. butter softened
2 t. vanilla
Notes:
- Use Crisco oil, others don't work as well.
- Also don't use pre-shredded carrots from the produce department. You can use the washed and peeled baby carrots to save time, but you need to grate them yourself. It has to do with the moisture level in the cake. I use my blender on the grate level with water in the blender jar to ease the process. Then drain in a colander while preparing the batter. Trust me it is the best way!
Caramel Brownies, Bill's Grandma Shirley
Bill's Grandma Shirley's Caramel Brownies
Submitted by Rachel
Submitted by Rachel
14 oz caramels (48)
1 pkg german chocolate cake mix
¾ c. melted butter
2/3 c. evaporated milk
¼ tsp vanilla
1 c. chopped pecans
6 oz chocolate chips
Place caramels in double boiler with 1/3 cup evaporated milk. Stir over low heat until melted.
In a large bowl mix the melted butter, cake mix, 1/3 cup evaporated milk and nuts until moist. Put half of this mixture into a 9 x 13in greased and floured pan. Bake at 350 degrees for 12 minutes. Sprinkle chocolate chips over this while hot, pour caramel mixture over chocolate chips then sprinkle other half of dough over the top. Bake 15 to 18 minutes at 350.
Mom's Rolls, Chocolate Fudge, & Caramel Corn
This is so awesome. I don't know if mom would like to post her own recipes, but oh well. Here are some that I have that are favorites. Sorry I don't have baked beans. Someone else will have to post that one. -Rachel
6-8 cups of flour
3 pkgs of yeast
6 tbsp. sugar
3 tsp salt
3 tbsp oil
3 cups hot water
Combine 6 cups of flour plus remaining dry ingredients. Combine the wet ingredients plus remaining flour. Let rise for 30-45 minutes (on the back of stove is best). Shape rolls then let rise again. Bake at 400 degrees for 15 to 20 minutes until golden brown. Brush warm rolls with butter. Remove from pan and let cool.
6 qts popped corn
2 sticks of margarine or butter
2 cups light brown sugar (1 box)
½ cup light corn syrup
1 tsp salt
1 tsp vanilla
½ tsp baking soda
In large saucepan melt margarine, add sugar, corn syrup, and salt. Bring to a boil stirring constantly. Let boil for 5 minutes without stirring. Remove from heat. Add vanilla and baking soda, stir well. (Baking soda will cause mixture to foam). Pour syrup over popped corn and mix thoroughly. Spread on baking sheet. Bake 1 hour at 250˚. Stir/turn every 15 minutes let cool. Store in an airtight container.
Mom’s Rolls
(Clista’s biscuits)
(Clista’s biscuits)
6-8 cups of flour
3 pkgs of yeast
6 tbsp. sugar
3 tsp salt
3 tbsp oil
3 cups hot water
Combine 6 cups of flour plus remaining dry ingredients. Combine the wet ingredients plus remaining flour. Let rise for 30-45 minutes (on the back of stove is best). Shape rolls then let rise again. Bake at 400 degrees for 15 to 20 minutes until golden brown. Brush warm rolls with butter. Remove from pan and let cool.
Fudge
Combine: 4 ½ cups sugar
1 ½ cups butter
1 can of evaporated milk
In large pan bring to rolling boil and cook for 8 ½ minutes stirring. Remove from heat and stir in 18 oz (3cups) packages of chocolate chips and 2 jars of marshmallow crème. Add chopped and toasted walnuts. (Optional). Pour into buttered 13x9 in pan or larger (mom uses larger). let cool and then cut as desired.
1 ½ cups butter
1 can of evaporated milk
In large pan bring to rolling boil and cook for 8 ½ minutes stirring. Remove from heat and stir in 18 oz (3cups) packages of chocolate chips and 2 jars of marshmallow crème. Add chopped and toasted walnuts. (Optional). Pour into buttered 13x9 in pan or larger (mom uses larger). let cool and then cut as desired.
Caramel Corn
6 qts popped corn
2 sticks of margarine or butter
2 cups light brown sugar (1 box)
½ cup light corn syrup
1 tsp salt
1 tsp vanilla
½ tsp baking soda
In large saucepan melt margarine, add sugar, corn syrup, and salt. Bring to a boil stirring constantly. Let boil for 5 minutes without stirring. Remove from heat. Add vanilla and baking soda, stir well. (Baking soda will cause mixture to foam). Pour syrup over popped corn and mix thoroughly. Spread on baking sheet. Bake 1 hour at 250˚. Stir/turn every 15 minutes let cool. Store in an airtight container.
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