2 packages cream cheese
1 tsp vanilla
1 cup sugar
2 eggs
12 vanilla waffers
1 can blueberry pie filling or whatever kind you want
Prep muffin tin with muffin liner and waffer on the bottom
Mix cream cheese (make sure cream cheese is room temp) sugar and vanilla add eggs one at a time
Bake 350 25-28 min
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Monday, January 4, 2010
Yellow Cake
1 box yellow cake
1 small box vanilla pudding
1/2 cup oil
1/2 cup milk
4 eggs
8 oz sour cream
1 bag minature chocolate chips
Mix all ingredients adding chips last bake 350 for 50-55 minutes
1 small box vanilla pudding
1/2 cup oil
1/2 cup milk
4 eggs
8 oz sour cream
1 bag minature chocolate chips
Mix all ingredients adding chips last bake 350 for 50-55 minutes
Monday, October 19, 2009
Oatmeal Chocolate Bars
Oatmeal Cookie Mixture
1 Cup Butter
2 Cups Brown Sugar (packed)
2 Eggs
2 t vanilla
1 t salt
1 t soda
3 Cups Oatmeal
2 1/2 Cups Flour
1 Cup Chopped Nuts
Filling
1 12 oz package Semi-Sweet Choco Chips
1 T Butter
1 Can Sweeten Condensed Milk
1 t vanilla
1/2 Cup Chopped Nuts
Grease 9x13 inch pan with butter. Mix Cookie Ingredients and spread 3/4 of mixture into bottom of pan.
Melt Filling Ingredients (choco chips, butter, milk & vanilla); add nuts. Spread over oatmeal mixture in pan. Spread remaining cookie mixture on top of fudge filling. Bake at 350 degrees for 25 minutes.
1 Cup Butter
2 Cups Brown Sugar (packed)
2 Eggs
2 t vanilla
1 t salt
1 t soda
3 Cups Oatmeal
2 1/2 Cups Flour
1 Cup Chopped Nuts
Filling
1 12 oz package Semi-Sweet Choco Chips
1 T Butter
1 Can Sweeten Condensed Milk
1 t vanilla
1/2 Cup Chopped Nuts
Grease 9x13 inch pan with butter. Mix Cookie Ingredients and spread 3/4 of mixture into bottom of pan.
Melt Filling Ingredients (choco chips, butter, milk & vanilla); add nuts. Spread over oatmeal mixture in pan. Spread remaining cookie mixture on top of fudge filling. Bake at 350 degrees for 25 minutes.
Sunday, October 18, 2009
Pumpkin Whoopie Pie
Yield: 1 dozen 4-inch pies
Baking temp: 375
Baking time: 10-12 minutes
Cookies
1½ cups (15-ounce can) pumpkin
2 large eggs
2 cups brown sugar
1 cup vegetable oil (I use 1 cup unsweetened apple sauce and it worked GREAT!)
2 tablespoons molasses or dark corn syrup
1 tsp salt
1 tsp ground cloves
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
3 cups unbleached all-purpose flour
Filling
1 tbls unflavored gelatin
2 tbls cool water
½ cup (1 stick) unsalted butter
½ cup cream cheese
2¼ cups confectioners’ sugar
2 tbls finely chopped crystallized ginger (I omitted this)
Preheat oven to 375. Lightly grease or line with parchment two large baking sheets
To make cookies: In a large bowl, beat together the pumpkin, eggs, brown sugar, oil, and molasses. Scrape down the bottom and sides of the bowl, then beat in the salt, spices, baking powder, and baking soda.
Add the flour to the wet ingredients and beat for 1 minute, until the mixture is well combined. Scrape the bottom ad sides of the bowl, then beat for a short time just to make sure everything is thoroughly mixed.
Use a ¼ measuring cup to drop the batter onto the prepared baking sheets, 2 inches apart to allow for spreading.
Bake the cookies for 10 to 12 minutes, until they feel firm to the touch; a slight indentation will remain when you press your finger in the center. Remove the cookies from the oven and transfer to a rack to cool while you prepare the filling.
To make the filling: In a small heatproof bowl, combine the gelatin and water and set aside for the gelatin to soften.
In a large mixing bowl, beat together the butter and cream cheese until fluffy.
Heat the gelatin and water very gently (in a larger bowl of hot water, or at low power in the microwave), stirring to dissolve the gelatin. Set it aside.
Add half the confectioners’ sugar to the butter/cream cheese mixture, beating well. Add the gelatin and mix to combine.
Add the remaining confectioners’ sugar, mixing until blended, then stir in the ginger.
To assemble: Spread the flat side of half the cookies with the filling, using 2 generous tablespoons of filling for eavh cookie. Top with the remaining cookies. For best storage, wrap each pie individually in plastic wrap.
Baking temp: 375
Baking time: 10-12 minutes
Cookies
1½ cups (15-ounce can) pumpkin
2 large eggs
2 cups brown sugar
1 cup vegetable oil (I use 1 cup unsweetened apple sauce and it worked GREAT!)
2 tablespoons molasses or dark corn syrup
1 tsp salt
1 tsp ground cloves
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
3 cups unbleached all-purpose flour
Filling
1 tbls unflavored gelatin
2 tbls cool water
½ cup (1 stick) unsalted butter
½ cup cream cheese
2¼ cups confectioners’ sugar
2 tbls finely chopped crystallized ginger (I omitted this)
Preheat oven to 375. Lightly grease or line with parchment two large baking sheets
To make cookies: In a large bowl, beat together the pumpkin, eggs, brown sugar, oil, and molasses. Scrape down the bottom and sides of the bowl, then beat in the salt, spices, baking powder, and baking soda.
Add the flour to the wet ingredients and beat for 1 minute, until the mixture is well combined. Scrape the bottom ad sides of the bowl, then beat for a short time just to make sure everything is thoroughly mixed.
Use a ¼ measuring cup to drop the batter onto the prepared baking sheets, 2 inches apart to allow for spreading.
Bake the cookies for 10 to 12 minutes, until they feel firm to the touch; a slight indentation will remain when you press your finger in the center. Remove the cookies from the oven and transfer to a rack to cool while you prepare the filling.
To make the filling: In a small heatproof bowl, combine the gelatin and water and set aside for the gelatin to soften.
In a large mixing bowl, beat together the butter and cream cheese until fluffy.
Heat the gelatin and water very gently (in a larger bowl of hot water, or at low power in the microwave), stirring to dissolve the gelatin. Set it aside.
Add half the confectioners’ sugar to the butter/cream cheese mixture, beating well. Add the gelatin and mix to combine.
Add the remaining confectioners’ sugar, mixing until blended, then stir in the ginger.
To assemble: Spread the flat side of half the cookies with the filling, using 2 generous tablespoons of filling for eavh cookie. Top with the remaining cookies. For best storage, wrap each pie individually in plastic wrap.
Sunday, December 7, 2008
Chocolate Chip Cookies
2-1/4 cups all purpose flour
1 teaspoon baking soda
1 cup butter - softened
3/4 cup packed brown sugar (I've been using dark but not demorrehra)
1/4 cup white sugar
1 small package of instant vanilla (or any flavour) pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup of chopped walnuts or pecans (optional)
Preheat oven to 350 degrees. Sift together flour and baking soda and set aside.
In a large bowl cream together butter, brown and white sugar. Beat in instant pudding mix until mixed. Stir in eggs and vanilla. Blend in the flour mixture until combined. Stir in chocolate chips and nuts with wooden spoon or spatula.
Drop cookies by 1/4 cup measure (for big cookies or spoon for smaller cookies) onto ungreased cookie sheet. I line mine with parchment paper.
Bake for 10-15 minutes depending cookie size. Leave on sheet to cool for two minutes before removing (or they will fall apart).
1 teaspoon baking soda
1 cup butter - softened
3/4 cup packed brown sugar (I've been using dark but not demorrehra)
1/4 cup white sugar
1 small package of instant vanilla (or any flavour) pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup of chopped walnuts or pecans (optional)
Preheat oven to 350 degrees. Sift together flour and baking soda and set aside.
In a large bowl cream together butter, brown and white sugar. Beat in instant pudding mix until mixed. Stir in eggs and vanilla. Blend in the flour mixture until combined. Stir in chocolate chips and nuts with wooden spoon or spatula.
Drop cookies by 1/4 cup measure (for big cookies or spoon for smaller cookies) onto ungreased cookie sheet. I line mine with parchment paper.
Bake for 10-15 minutes depending cookie size. Leave on sheet to cool for two minutes before removing (or they will fall apart).
Sunday, November 16, 2008
Pumpkin Bread
Makes approximately 12 muffins, 3 small loaves, or 1 large loaf
1 3/4 cup (1 15 oz. can) pureed pumpkin
1 1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
3 eggs
3-4 cups all-purpose unbleached flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups chopped walnuts or chocolate chips
Preheat the oven to 350.
Combine the pumpkin, brown sugar, butter, and eggs and mix until creamy. In a separate bowl, combine all of the dry ingredients except the nuts or chocolate chips. Mix 3 cups of the dry ingredients into the wet ingredients, then add as much of the 4th cup as necessary to achieve the proper consistency (moist, but thick enough to stand a spoon in). Add the nuts or chocolate chips and stir in.
Pour or spoon the batter into greased muffin tins or bread pans. Bake on the center rack until a toothpick poked into the center comes out dry. At sea level, muffins should take between 20 and 25 minutes to bake, small loaves between 25 and 30 minutes, and full sized loaves between 50 minutes and 1 hour.
1 3/4 cup (1 15 oz. can) pureed pumpkin
1 1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
3 eggs
3-4 cups all-purpose unbleached flour
2 tablespoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups chopped walnuts or chocolate chips
Preheat the oven to 350.
Combine the pumpkin, brown sugar, butter, and eggs and mix until creamy. In a separate bowl, combine all of the dry ingredients except the nuts or chocolate chips. Mix 3 cups of the dry ingredients into the wet ingredients, then add as much of the 4th cup as necessary to achieve the proper consistency (moist, but thick enough to stand a spoon in). Add the nuts or chocolate chips and stir in.
Pour or spoon the batter into greased muffin tins or bread pans. Bake on the center rack until a toothpick poked into the center comes out dry. At sea level, muffins should take between 20 and 25 minutes to bake, small loaves between 25 and 30 minutes, and full sized loaves between 50 minutes and 1 hour.
Saturday, November 15, 2008
Sugar Cookies
2 cups sugar
2 sticks butter
2 eggs
7 cups flour
1 tsp salt
4 tsp baking powder
2 tsp soda
2 tsp vanilla
1 cup milk
Cream sugar, butter and eggs until fluffy
Mix dry ingredients together
Add to creamed mixture alternately with milk (vanilla added)
Blend thoroughly
Chill
Roll our 1/4 inch thick: cut as desired
Place on baking sheets
Bake at 375 degrees for 5 to 10 minutes, or until very lightly browned
Cook and top with frosting
2 sticks butter
2 eggs
7 cups flour
1 tsp salt
4 tsp baking powder
2 tsp soda
2 tsp vanilla
1 cup milk
Cream sugar, butter and eggs until fluffy
Mix dry ingredients together
Add to creamed mixture alternately with milk (vanilla added)
Blend thoroughly
Chill
Roll our 1/4 inch thick: cut as desired
Place on baking sheets
Bake at 375 degrees for 5 to 10 minutes, or until very lightly browned
Cook and top with frosting
Banana Nut Bread
1 cup sugar
2 beaten eggs
1/2 cup milk
2 cup flour
1 cup chopped nuts
3/4 cup shortening (or butter)
3 mashed bananas
1 tsp vinegar
1 tsp soda
pinch of salt
Mix sugar and shortening until smooth
Add eggs
Sift flour and salt together
Mix vinegar and soda together and add to milk
Sift flour into mixture and add milk alternating
Fold in bananas and nuts
Cook at 350 degrees for about 45 minutes
2 beaten eggs
1/2 cup milk
2 cup flour
1 cup chopped nuts
3/4 cup shortening (or butter)
3 mashed bananas
1 tsp vinegar
1 tsp soda
pinch of salt
Mix sugar and shortening until smooth
Add eggs
Sift flour and salt together
Mix vinegar and soda together and add to milk
Sift flour into mixture and add milk alternating
Fold in bananas and nuts
Cook at 350 degrees for about 45 minutes
Hot Fudge Sauce
1 can evaporated milk
1 stick butter
4 squares (1 ounce each) unsweetened chocolate
3 cups sugar
1/2 tsp salt
In top of double boiler melt butter and chocolate, cut up. Add sugar and salt. Gradually pour evaporated milk, stirring mixture.
Cook over simmering water for 20 minutes, stirring occassionally
1 stick butter
4 squares (1 ounce each) unsweetened chocolate
3 cups sugar
1/2 tsp salt
In top of double boiler melt butter and chocolate, cut up. Add sugar and salt. Gradually pour evaporated milk, stirring mixture.
Cook over simmering water for 20 minutes, stirring occassionally
Carmel Corn
1 lb brown sugar (2 1/2 cups)
1 cup light karo syrup
1 stick butter
1 can sweetened condensed milk
Bring to boil-softball stage
Add milk and heat to boiling
pour over popped corn
1 cup light karo syrup
1 stick butter
1 can sweetened condensed milk
Bring to boil-softball stage
Add milk and heat to boiling
pour over popped corn
Apple Spice Cake
Ingredients *Cake*
Nonstick vegetable oil spray
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 3/4 pounds Granny Smith apples, peeled, cored, coarsely grated
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1/2 cup (packed) golden brown sugar
1 teaspoon grated lemon peel
3 large eggs
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
*Glaze*
1/2 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
Preparation *For cake:*
Position rack in center of oven and preheat to 325°F. Spray 12-cup Bundt pan
with nonstick spray. Sift flour and next 6 ingredients into medium bowl.
Drain grated apples in strainer. Using hands or kitchen towel, squeeze out
excess liquid from apples. Measure 2 cups grated apples.
Using electric mixer, beat butter, both sugars, and lemon peel in large bowl
until fluffy. Beat in eggs, 1 at a time. Mix in vanilla and lemon juice.
Beat in flour mixture. Mix in grated apples. Transfer batter to prepared
pan. Bake cake until tester inserted near center comes out clean, about 1
hour. Cool in pan on rack 20 minutes.
*Meanwhile, prepare glaze:*
Stir all ingredients in small nonstick skillet over medium-high heat until
sugar dissolves and mixture comes to boil. Reduce heat to medium; whisk
until glaze is smooth, about 1 minute. Remove from heat. Invert cake onto
rack set over baking sheet. Using small skewer, pierce holes all over top of
warm cake. Pour glaze over top, allowing it to be absorbed before adding
more. Cool cake 30 minutes. Serve warm or at room temperature.
Nonstick vegetable oil spray
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 3/4 pounds Granny Smith apples, peeled, cored, coarsely grated
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups sugar
1/2 cup (packed) golden brown sugar
1 teaspoon grated lemon peel
3 large eggs
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
*Glaze*
1/2 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
Preparation *For cake:*
Position rack in center of oven and preheat to 325°F. Spray 12-cup Bundt pan
with nonstick spray. Sift flour and next 6 ingredients into medium bowl.
Drain grated apples in strainer. Using hands or kitchen towel, squeeze out
excess liquid from apples. Measure 2 cups grated apples.
Using electric mixer, beat butter, both sugars, and lemon peel in large bowl
until fluffy. Beat in eggs, 1 at a time. Mix in vanilla and lemon juice.
Beat in flour mixture. Mix in grated apples. Transfer batter to prepared
pan. Bake cake until tester inserted near center comes out clean, about 1
hour. Cool in pan on rack 20 minutes.
*Meanwhile, prepare glaze:*
Stir all ingredients in small nonstick skillet over medium-high heat until
sugar dissolves and mixture comes to boil. Reduce heat to medium; whisk
until glaze is smooth, about 1 minute. Remove from heat. Invert cake onto
rack set over baking sheet. Using small skewer, pierce holes all over top of
warm cake. Pour glaze over top, allowing it to be absorbed before adding
more. Cool cake 30 minutes. Serve warm or at room temperature.
Peppermint Surprise Brownie Bites
8 tablespoons unsalted butter (1 stick)
2 ounces unsweetened chocolate
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
16 (1 1/2–inch) York Peppermint Patties or other chocolate-covered peppermint candies
Prepare pan: Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with heavy-duty aluminum foil, making sure that foil is tucked into all corners and that at least 1 inch overhangs top on all sides.
Make batter: Melt butter and chocolate together. Set aside to cool slightly. Combine flour, baking powder, and salt in small bowl. Whisk sugar and eggs together in large bowl. Stir chocolate mixture and vanilla into egg mixture. Stir in flour mixture until just incorporated.
Assemble: Set 1 cup brownie batter aside. Pour remaining batter into prepared baking pan. Arrange Peppermint Patties on top of batter, leaving about 1/2 inch between each piece. Smooth reserved 1 cup batter over candy.
Bake until just set in center, 30 to 35 minutes. (Cake tester won't work because of candy.) Cool completely in pan on wire rack, about 2 hours. Grasp overhanging foil on sides of pan and transfer brownies to cutting board. Cut into 36 pieces and serve. (Brownies will keep at room temperature in airtight container for up to 3 days.)
2 ounces unsweetened chocolate
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
16 (1 1/2–inch) York Peppermint Patties or other chocolate-covered peppermint candies
Prepare pan: Adjust oven rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with heavy-duty aluminum foil, making sure that foil is tucked into all corners and that at least 1 inch overhangs top on all sides.
Make batter: Melt butter and chocolate together. Set aside to cool slightly. Combine flour, baking powder, and salt in small bowl. Whisk sugar and eggs together in large bowl. Stir chocolate mixture and vanilla into egg mixture. Stir in flour mixture until just incorporated.
Assemble: Set 1 cup brownie batter aside. Pour remaining batter into prepared baking pan. Arrange Peppermint Patties on top of batter, leaving about 1/2 inch between each piece. Smooth reserved 1 cup batter over candy.
Bake until just set in center, 30 to 35 minutes. (Cake tester won't work because of candy.) Cool completely in pan on wire rack, about 2 hours. Grasp overhanging foil on sides of pan and transfer brownies to cutting board. Cut into 36 pieces and serve. (Brownies will keep at room temperature in airtight container for up to 3 days.)
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