BANANA BARS
½ C butter softened
1 ½ C sugar
2 eggs
1 C sour cream
1 t vanilla
2 C flour
1 t baking soda
¼ t salt
1 C mashed ripe bananas
Preheat oven to 350. Grease a 10x15 inch pan.
Cream butter and sugar till smooth. Beat in the eggs one at a time. Stir in sour cream
and vanilla. Combine flour, soda and salt. Stir into the batter. Mix in mashed banana.
Spread evenly into the prepared pan.
Bake 20-25 minutes until toothpick inserted into the center comes out clean. Allow bars
to cool completely before frosting.
CREAM CHEESE FROSTING
8 oz cream cheese softened
½ C butter softened
2 t vanilla
4 C powdered sugar
Sunday, March 20, 2011
Chocolate Chip Cheesecake Brownies
Ingredients
- 1 cup shortening
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- 2 (8 ounce) packages cream cheese
- 1/4 cup white sugar
- 2 eggs
- 1 cup chopped pecans
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside.
- In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs.
- Spread 1/2 of chocolate chip dough in bottom of the prepared pan. Pour cream cheese batter on top of dough. Sprinkle with pecans. Drop pieces of the remaining chocolate chip batter over filling. Don't worry if there are gaps; the batter will spread.
- Bake for 45 minutes in preheated oven, or until lightly browned on the top. Let the brownies cool in the pan before cutting into bars.
Nanaimo Bars
1 cup butter at room temperature
2 1/4 cups powdered sugar
1 large egg
1 3/4 cups graham cracker crumbs
1 cup sweetened flaked dried coconut
1/2 cup finely chopped pecans
1/4 cup unsweetened cocoa powder
2 Tbs milk
1 Tbs vanilla
3 ounces unsweetened chocolate, chopped
1. In a 1 to 2 quart pan over low heat, melt 6 Tbs butter; let cool. In a bowl, with an electric mixer on med speed, beat melted butter, 1/4 cup powdered sugar, and the egg until well blended, Stir in graham cracker crumbs, coconut, pecans and cocoa powder.
2. Press dough evenly into a buttered and floured 8-inch squared baking pan. Bake in 350 oven until slightly darker, about 20 min. Let cool completely.
3. Meanwhile, in a bowl, with an electric mixer on med speed, beat 1/2 cup (1/4 lb.) butter, remaining 2 cups powdered sugar, the milk, and the vanilla until smooth, Spread mixture evenly over cooled crust.
4. In a 1 to 2 quart pan over very low hear, stir remaining 2 Tbs butter and the chocolate until melted. Spread over filling, Cover and chill until the filling is firm enough to cut neatly, at least 2 hours. Cut into 25 squares.
2 1/4 cups powdered sugar
1 large egg
1 3/4 cups graham cracker crumbs
1 cup sweetened flaked dried coconut
1/2 cup finely chopped pecans
1/4 cup unsweetened cocoa powder
2 Tbs milk
1 Tbs vanilla
3 ounces unsweetened chocolate, chopped
1. In a 1 to 2 quart pan over low heat, melt 6 Tbs butter; let cool. In a bowl, with an electric mixer on med speed, beat melted butter, 1/4 cup powdered sugar, and the egg until well blended, Stir in graham cracker crumbs, coconut, pecans and cocoa powder.
2. Press dough evenly into a buttered and floured 8-inch squared baking pan. Bake in 350 oven until slightly darker, about 20 min. Let cool completely.
3. Meanwhile, in a bowl, with an electric mixer on med speed, beat 1/2 cup (1/4 lb.) butter, remaining 2 cups powdered sugar, the milk, and the vanilla until smooth, Spread mixture evenly over cooled crust.
4. In a 1 to 2 quart pan over very low hear, stir remaining 2 Tbs butter and the chocolate until melted. Spread over filling, Cover and chill until the filling is firm enough to cut neatly, at least 2 hours. Cut into 25 squares.
Pumpkin Empanaditas
FILLING
1 cup cooked pumpkin
1 cup firmly packed brown sugar
1 Tbs butter
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/4 cup chopped pecans
CRUST
2 1/2 cups all-purpose flour
2 Tbs sugar
1 tsp salt
1 cup butter
8 to 10 Tbs cold water
GLAZE
1 egg
1 tsp water
Coarse decorator sugar
1. Combine pumpkin, brown sugar, 1 tbs butter, cinnamon and pumpkin pie spice in 2 quart saucepan. Cook over med heat, stirring constantly, until mixture is thickened (8 to 12 min). Cool completely (45 to 60 min). Stir in pecans.
2. Heat oven to 400. Combine flour, sugar and salt in med bowl; cut in 1 cup butter until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.
3. Divide dough in half. Roll out half of dough on lightly floured surface to about 1/8- inch thickness. Cut with 2 1/2 inch round cookie cutter. Place rounded 1/2 tsp filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.
4. Whisk together egg and 1 tsp water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with sugar. Bake for 12 to 15 min or until lightly browned. Repeat with remaining dough.
1 cup cooked pumpkin
1 cup firmly packed brown sugar
1 Tbs butter
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/4 cup chopped pecans
CRUST
2 1/2 cups all-purpose flour
2 Tbs sugar
1 tsp salt
1 cup butter
8 to 10 Tbs cold water
GLAZE
1 egg
1 tsp water
Coarse decorator sugar
1. Combine pumpkin, brown sugar, 1 tbs butter, cinnamon and pumpkin pie spice in 2 quart saucepan. Cook over med heat, stirring constantly, until mixture is thickened (8 to 12 min). Cool completely (45 to 60 min). Stir in pecans.
2. Heat oven to 400. Combine flour, sugar and salt in med bowl; cut in 1 cup butter until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.
3. Divide dough in half. Roll out half of dough on lightly floured surface to about 1/8- inch thickness. Cut with 2 1/2 inch round cookie cutter. Place rounded 1/2 tsp filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.
4. Whisk together egg and 1 tsp water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with sugar. Bake for 12 to 15 min or until lightly browned. Repeat with remaining dough.
Starlight Mint Sandwich Cookies
Cookie
1 cup sugar
1 cup Butter, softened
2 egg yolks
1 1/2 tsp vanilla
1/2 teaspoon peppermint extract
2 1/4 cups all purpose flour
1/2 cup finely crushed red and white mint candies
1/4 tsp salt
filling
6 (1-ounce) squares semi-sweet baking chocolate, melted
Crushed red and white mint candies
1.Combine sugar and butter in large mixer bowl. Beat at med speed, scraping bowl often, until well mixed (1 to 2 min). Add egg yolk, vanilla nd peppermint extract. Cantinue beating, scraping bowl often, until well mixed (1 Min). Reduce speed to low. Add flour, 1.2 cup crushed candies and salt; beat until well mixed ( 1 to 2 min). Cover; refrigerate until firm (1 hour).
2. Heat oven to 350. Roll out dough on lightly floured surface, one-half at a time ( keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with assorted 1 1/2-inch cookie cutters, Place 1 inch apart onto greased cookie sheets.
3. Bake for 6 to 10 min or until edges are lightly browned. Let stand 1 min; remove from cookie sheets. Cool completely.
4. Put cookies together in pairs with about 1 tsp melted chocolate for each sandwich cookie. Decorate as desired by dipping part of sandwich cookie in melted chocolate or drizzling top with melted chocolate; sprinkle with crushed candies. Places on waxed paper; let stand 1 hour to set.
1 cup sugar
1 cup Butter, softened
2 egg yolks
1 1/2 tsp vanilla
1/2 teaspoon peppermint extract
2 1/4 cups all purpose flour
1/2 cup finely crushed red and white mint candies
1/4 tsp salt
filling
6 (1-ounce) squares semi-sweet baking chocolate, melted
Crushed red and white mint candies
1.Combine sugar and butter in large mixer bowl. Beat at med speed, scraping bowl often, until well mixed (1 to 2 min). Add egg yolk, vanilla nd peppermint extract. Cantinue beating, scraping bowl often, until well mixed (1 Min). Reduce speed to low. Add flour, 1.2 cup crushed candies and salt; beat until well mixed ( 1 to 2 min). Cover; refrigerate until firm (1 hour).
2. Heat oven to 350. Roll out dough on lightly floured surface, one-half at a time ( keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with assorted 1 1/2-inch cookie cutters, Place 1 inch apart onto greased cookie sheets.
3. Bake for 6 to 10 min or until edges are lightly browned. Let stand 1 min; remove from cookie sheets. Cool completely.
4. Put cookies together in pairs with about 1 tsp melted chocolate for each sandwich cookie. Decorate as desired by dipping part of sandwich cookie in melted chocolate or drizzling top with melted chocolate; sprinkle with crushed candies. Places on waxed paper; let stand 1 hour to set.
"Marbleous" Peanut butter Squares
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/3 cup peanut butter
1 egg
1 cup flour
1 cup old-fashioned oats
1/2 tsp baking soda
1/4 tsp salt
Peanut Butter Frosting (below)
3 Tbs baking cocoa
1 Tbs milk
1. Heat oven to 350. Grease rectangular pan, 13x9x2 inches.
2. Beat sugars, butter, peanut butter and egg in large bowl with electric mixer on medium speed. Stir in flour, oats, baking soda and salt. Spread in pan.
3. Bake 17 to 22 min or until golden brown. DO NOT OVER COOK!! The biggest complaint i get from people who make this recipe is that the cookie is to crispy.....you have to keep an eye on these and take them out right when they start too looked cooked. Cool completely on wire rack, about 15 min.
4. Make peanut Butter Frosting; reserve 1/3 cup. Stir cocoa and milk into remaining frosting until smooth. If necessary, stir in additional milk until spreadable. Frost bars with cocoa frosting. Drop Peanut Butter Frosting by teaspoonfuls onto cocoa frosting; swirl through frosting's for a marbled design.
Peanut Butter Frosting
1 1/2 cups powdered sugar
1/4 cup crunchy peanut butter
2 to 21/2 Tbs milk
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/3 cup peanut butter
1 egg
1 cup flour
1 cup old-fashioned oats
1/2 tsp baking soda
1/4 tsp salt
Peanut Butter Frosting (below)
3 Tbs baking cocoa
1 Tbs milk
1. Heat oven to 350. Grease rectangular pan, 13x9x2 inches.
2. Beat sugars, butter, peanut butter and egg in large bowl with electric mixer on medium speed. Stir in flour, oats, baking soda and salt. Spread in pan.
3. Bake 17 to 22 min or until golden brown. DO NOT OVER COOK!! The biggest complaint i get from people who make this recipe is that the cookie is to crispy.....you have to keep an eye on these and take them out right when they start too looked cooked. Cool completely on wire rack, about 15 min.
4. Make peanut Butter Frosting; reserve 1/3 cup. Stir cocoa and milk into remaining frosting until smooth. If necessary, stir in additional milk until spreadable. Frost bars with cocoa frosting. Drop Peanut Butter Frosting by teaspoonfuls onto cocoa frosting; swirl through frosting's for a marbled design.
Peanut Butter Frosting
1 1/2 cups powdered sugar
1/4 cup crunchy peanut butter
2 to 21/2 Tbs milk
Chocolate-Dipped Coconut Macaroons
These Coconut Macaroons are probably one of my most requested recipe! They are supper Delish!
4 large egg whites
1 1/2 tsp vanilla
2/3 cup sugar
1/4 cup all-purpose flour
3 1/2 cups lightly packed sweetened flaked dried coconut
2 Tbs butter
4 ounces semisweet chocolate, chopped
1. In a bowl, with an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar and flour until well blended. Stir in coconut.
2. Drop dough in 1-tablespoon portions, about 2 inches apart, onto nonstick tinfoil lined baking sheets.
3. Bake in a 325 oven until macaroons are golden, about 20 min; if baking more than one pan at a time, switch pan positions halfway through baking, With a wide spatula, transfer macaroons to racks to cool completely.
4. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir butter and chocolate often until smooth, 5 min. Hold a macaroon on one edge and dip other side into chocolate to coat half the cookie. Shake off excess chocolate. Set macaroon on a waxed paper-lined baking sheet. Repeat to dip remainder. Chill, uncovered, until chocolate is firm, about 30 min.
4 large egg whites
1 1/2 tsp vanilla
2/3 cup sugar
1/4 cup all-purpose flour
3 1/2 cups lightly packed sweetened flaked dried coconut
2 Tbs butter
4 ounces semisweet chocolate, chopped
1. In a bowl, with an electric mixer on high speed, beat egg whites until frothy. Beat in vanilla, sugar and flour until well blended. Stir in coconut.
2. Drop dough in 1-tablespoon portions, about 2 inches apart, onto nonstick tinfoil lined baking sheets.
3. Bake in a 325 oven until macaroons are golden, about 20 min; if baking more than one pan at a time, switch pan positions halfway through baking, With a wide spatula, transfer macaroons to racks to cool completely.
4. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir butter and chocolate often until smooth, 5 min. Hold a macaroon on one edge and dip other side into chocolate to coat half the cookie. Shake off excess chocolate. Set macaroon on a waxed paper-lined baking sheet. Repeat to dip remainder. Chill, uncovered, until chocolate is firm, about 30 min.
Sunday, March 6, 2011
Coconut Sheet Cake
3 large eggs
1 (8-oz) container sour cream
1/3 cup water
1 (8.5-oz) can cream of coconut
1/2 tsp. vanilla extract
1 Package white cake mix
Coconut-cream cheese frosting
Beat eggs at high speed with an electric mixer 2 min. Add sour cream, 1/3 cup water, cream of coconut (I found this in the cocktail section, i guess it's used in mixed drinks) and vanilla, beating well to combine. Add cake mix, beating at low speed just until blended. Beat at high speed 2 min. Pour batter into a greased and floured 13 x 9 inch pan.
Bake at 325 for 40 to 45 min or until a wooden pick comes out clean. Let cake cool completely in pan on a wire rack.
Cover pan with plastic wrap and freeze cake 30 min. Remove from freezer.
Spread coconut-cream cheese frosting on top of chilled cake. Cover and store in refrigerator.
Coconut-Cream Cheese Frosting:
1 (8-oz) package cream cheese, softened
1/2 cup butter, softened
3 Tbsp. milk
1 tsp. vanilla extract
1 (16-oz) package pwdered sugar, sifted
1 (7-oz) package sweetened flaked coconut
Beat cream cheese and butter at med speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add powdered sugar, beating until smooth. Stir in coconut.
1 (8-oz) container sour cream
1/3 cup water
1 (8.5-oz) can cream of coconut
1/2 tsp. vanilla extract
1 Package white cake mix
Coconut-cream cheese frosting
Beat eggs at high speed with an electric mixer 2 min. Add sour cream, 1/3 cup water, cream of coconut (I found this in the cocktail section, i guess it's used in mixed drinks) and vanilla, beating well to combine. Add cake mix, beating at low speed just until blended. Beat at high speed 2 min. Pour batter into a greased and floured 13 x 9 inch pan.
Bake at 325 for 40 to 45 min or until a wooden pick comes out clean. Let cake cool completely in pan on a wire rack.
Cover pan with plastic wrap and freeze cake 30 min. Remove from freezer.
Spread coconut-cream cheese frosting on top of chilled cake. Cover and store in refrigerator.
Coconut-Cream Cheese Frosting:
1 (8-oz) package cream cheese, softened
1/2 cup butter, softened
3 Tbsp. milk
1 tsp. vanilla extract
1 (16-oz) package pwdered sugar, sifted
1 (7-oz) package sweetened flaked coconut
Beat cream cheese and butter at med speed with an electric mixer until creamy; add milk and vanilla, beating well. Gradually add powdered sugar, beating until smooth. Stir in coconut.
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