Orange Liqueur Brownies

January 20, 2013 Leave a Comment
Orange Liqueur Brownies

Orange Liqueur Brownies

For occasions that merit something exquisite, serve this dark chocolate, liqueur-laced brownie on (Orange Liqueur Brownies) a doily-lined plate with after dinner coffee.

Orange Liqueur Brownies Recipe

Orange Liqueur Brownies

Brownies:   ¾ cup butter or margarine

6 oz. (6 squares) unsweetened chocolate

4 eggs

4 tsp. orange flavored liqueur

1 tsp. vanilla

2 cups sugar

1 cup flour

Frosting:    ½ cup butter or margarine, softened

2 cups powdered sugar

1/8 tsp. salt

3 Tbsp. orange-flavored liqueur

½ tsp. vanilla

Glaze:   1 oz. (1 square) unsweetened chocolate

1 tsp. butter or margarine

Heat oven to 350 F.  Lightly grease 13×9 inch pan.  In small heavy saucepan over low heat, melt ¾ cup butter and 6 oz. chocolate, stirring constantly until well blended.  Cool.

In large bowl, beat eggs, 4 teaspoons liqueur and 1 teaspoon vanilla at highest speed until thick and lemon colored.  Gradually add sugar, beating until fluffy.  Add chocolate mixture; blend well.  Fold in flour.  Spread in prepared pan.

Bake at 350 F. for 25 to 35 minutes or until set and brownies begin to pull away from sides of pan.  Cool completely.

In small bowl, beat ½ cup butter until fluffy.  Add remaining frosting ingredients; beat until smooth and creamy.   Spread over cooled brownies.  In small saucepan over low heat, melt 1 oz. chocolate and 1 teaspoon butter, stirring constantly until well blended.  Drizzle over frosted brownies.  Refrigerate until firm; cut into bars.  Store in refrigerator.       48 bars

(Recipe for the Orange Liqueur Brownies was in Pillsbury Classic Cookbooks.)

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Upside-Down Carrot Cake

January 17, 2013 Leave a Comment
Upside-Down Carrot Cake

Upside-Down Carrot Cake

This Upside-Down Carrot Cake makes a smaller cake that’s perfect for entertaining small groups.

Upside-Down Carrot Cake Recipe

Upside-Down Carrot Cake

1 (8 oz.) can pineapple slices in their own juice, drained, reserving liquid

4 red maraschino cherries or red candied cherries, cut in half

1 ½ cups flour

¾ cup sugar

1 tsp. baking powder

¾ tsp. baking soda

¾ tsp. cinnamon

½ tsp. salt

¼ tsp. nutmeg

¼ cup oil

1 egg

1 cup shredded carrots

2 Tbsp. corn syrup, warmed

Preheat oven to 350 F.  Grease and flour 8 or 9 inch round cake pan.  Cut pineapple slices in half; arrange in greased and floured pan.  Place cherries decoratively around pineapple.

In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg; mix well.  Add enough water to reserved pineapple liquid to equal ½ cup.  Add pineapple liquid, oil and egg to flour mixture.  Blend at low speed until moistened; beat 2 minutes at medium speed.  Stir in carrots.  Pour batter over fruit in pan.

Bake at 350 F. for 35 to 45 minutes or until cake springs back when touched lightly in center.  Cool 15 minutes; invert onto servings plate.  Brush with warn corn syrup.  Serve warm or cool.    8 servings

(Recipe for the Upside-Down Carrot Cake was in Pillsbury Classic Cookbooks, Real Home Baking, November 1994.)

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Fruit Jewel Cheesecake Recipe

January 12, 2013 Leave a Comment
Fruit Jewel Cheesecake

Fruit Jewel Cheesecake

This creamy rich cheesecake crowned with glazed fruit makes a spectacular dessert.  Why don’t you try this Fruit  Jewel Cheesecake that is made with fresh blueberries, kiwi, strawberries and pineapples then topped with a Citrus Glaze?

Fruit Jewel Cheesecake Recipe

Fruit Jewel Cheesecake

 Crust:   1 ½ cups graham cracker crumbs

¼ cupmargarine or butter, melted

Filling:   3 (8 oz.) package cream cheese, softened

1 cup sugar

4 eggs

1 ½ cups dairy sour cream

2 tsp. grated lemon peel

Topping:   1 pint strawberries, sliced

2 cups fresh or canned pineapple chunks, well drained

1 cup blueberries

1 cup kiwi

Citrus Glaze

Preheat oven to 350 F.  In medium bowl, combine crust ingredients; press in bottom of 10 inch springform pan.

In large bowl, combine cream cheese and sugar; beat until light and fluffy.  Add eggs one at a time, beating well after each addition.  Add sour cream and lemon peel; blend well.  Pour into prepared crust.

Bake at 350 F. for 50 to 60 minutes or until center is set.  (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking).  Cool.  Refrigerate for several hours or overnight.  Shortly before serving, carefully remove sides of pan; arrange fruit over cheesecake.  Spoon or brush Citrus Glaze over fruit.        16 servings

Citrus Glaze

1 Tbsp. sugar

2 tsp. cornstarch

½ cup orange juice

¼ cup water

1 Tbsp. lemon juice

¼ tsp. fresh grated lemon peel

In small saucepan, combine sugar and cornstarch.  Gradually add orange juice and water.  Bring to a boil over medium heat, stirring constantly.  Stir in lemon juice and lemon peel.  Cool.       ¾ cup

(Recipe for the Fruit Jewel Cheesecake was in Pillsbury Classic Cookbook, Show Off Desserts Sensational and Simple To Make, 1987)

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Red Velvet Cheesecake

January 8, 2013 Leave a Comment
Red Velvet Cheesecake

Red Velvet Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

Festive and oh-so-good, this cheesecake will become a fixture on your Christmas dessert menu.  The red velvet filling is spiked with cocoa, and topped with cream cheese frosting, and baked in a chocolate cookie crumb crust.

                Karen Dively                                                        Chapin, South Carolina

 

Red Velvet Cheesecake Recipe

Red Velvet Cheesecake

17 chocolate cream-filled chocolate sandwich cookies, crushed

¼ cup butter, melted

1 Tbsp. sugar

Filling:   3 package (8 oz. each) cream cheese, softened

1 ½ cups sugar

1 cup (8 oz.) sour cream

½ cup buttermilk

3 Tbsp. baking cocoa

2 tsp. vanilla

4 eggs, lightly beaten

1 bottle (1 oz.) red food coloring

Frosting:    1 pkg. (3 oz.) cream cheese, softened

¼ butter, softened

2 cups confectioners’ sugar

1 tsp. vanilla

Place a greased 9- inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap in foil around pan.

In a small bowl, combine the cookie crumbs, butter and sugar.  Press onto bottom of prepared pan.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in the sour cream, buttermilk, cocoa and vanilla.  Add eggs; beat on low speed just until combined.  Stir in food coloring.  Pour over crust.  Place springform pan in a large baking pan; add 1-inch of hot water to larger pan.

Bake at 325 F. for 60-70 minutes or until center is just set and top appears dull.  Remove springform pan from water bath.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Remove sides of pan.

For frosting, in a small bowl, beat cream cheese and butter until fluffy.  Add confectioners’ sugar and vanilla; beat until smooth.  Frost  top of cheesecake.  Refrigerate until serving.    16 servings

(Recipe for Red Velvet Cheesecake  was on tasteofhome.com/Recipes – 2012)

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Apple Pecan Layer Cake Recipe

December 27, 2012 Leave a Comment
Apple Pecan Layer Cake

Apple Pecan Layer Cake

Browned butter frosting highlights this Apple Pecan Layer Cake.  Thin apple slices artfully arranged and brushed with Citrus Glaze make an attractive garnish.

Apple Pecan Layer Cake Recipe

Apple Pecan Layer Cake

Cake:   2 ½ cups flour

2 cups sugar

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1 ½ cups applesauce

¾ cup oil

2 eggs

½ cup chopped pecans

Frosting:   ½ cup butter (margarine NOT recommended)

4 ½ cups powdered sugar

6 to 8 Tbsp. apple juice

Preheat oven to 350 F.  Grease and flour two 9 inch round cake pans.

In large bowl, combine flour, sugar, baking soda and powder, salt and cinnamon.  Add applesauce, oil and eggs; blend at low speed until moistened.  Beat 2 minutes at highest speed.  Stir in pecans.

Pour batter into prepared pans.  Bake at 350 F. for 30 to 40 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pans.  Cool completely.

In small heavy saucepan over medium heat, brown butter until light golden brown, stirring constantly.  Remove from heat; cool completely.  In large bowl, combine browned butter, powdered sugar and 4 Tbsp. of apple juice; blend at low speed until moistened.  Continue beating until well blended, adding additional apple juice until spreading consistency.  Fill and frost cake.  Garnish as desired.     12 servings

(Recipe for Apple Pecan Layer Cake was in the Pillsbury Classic Cookbook, Show Off Desserts Sensational and Simple To Make, 1987)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Hazelnut Brownies Recipe

November 23, 2012 Leave a Comment

Hazelnut Brownies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

I created these deep chocolate brownies by combining several recipes.  After they cooled, I divided them up and put some in the freezer or we would have eaten the entire pan!  They’re now a family favorite.

Becki Strader                                                                     Pasco, Washington

 

Hazelnut Brownies Recipe

Hazelnut Brownies

1 cup butter, melted

2 cup sugar

4 eggs

2 tsp. vanilla

1 cup all-purpose flour

¾ cup baking cocoa

½ tsp. baking powder

¼ tsp. salt

½ cup chopped hazelnuts

Frosting:   2 cups (12 oz.) semi-sweet chocolate chips

1 cup heavy whipping cream or refrigerated hazelnut nondairy creamer

2 Tbsp. butter

½ cup coarsely chopped hazelnuts

In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine in flour, cocoa, baking powder and salt; gradually add to butter mixture.  Fold in hazelnuts.

Spread into a greased 13×9 inch baking pan.  Bake at 350 F. for 30 – 35 minutes or until a toothpick inserted near the center comes out clean (do not overbake).  Cool on a wire rack.

For frosting, in a microwave-safe bowl, melt chips and cream until chips are melted; stir until smooth.  Stir in butter until melted.  Cover and refrigerate for 30 minutes or until frosting achieves spreading consistency, stirring several times.  Frost brownies.  Sprinkle with hazelnuts.

 

 (Recipe for Hazelnut Brownies was in Taste of Home Cookies and bars, June 11, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

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Apple Crisp Recipe by Katy Dellos/The Greco Family “Cook”Book

November 22, 2012 Leave a Comment

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed to the cookbook.

 

Apple Crisp

Serve warm with ice cream or whipped cream.

Apple Crisp Recipe by Katy Dellos/The Greco Family “Cook”Book

Apple Crisp

 

6 cups (3 apples), pared and sliced

1 Tbsp. lemon juice

¼ cup water

¾ cup firmly packed brown sugar

¾ cup flour

1 tsp. cinnamon

1/3 cup margarine

 

Peel apples. Cut in half, then quarters.  Cut out the core.  Slice into bite-size pieces.

Place apples in a buttered baking dish.  Mix water and lemon juice.  Sprinkle over apples in baking dish.

In mixing bowl, combine brown sugar, flour and cinnamon.  Using a pastry blender, cut in margarine until mixture is crumbly.

Sprinkle crumb mixture over apples in baking dish.  Refrigerate overnight.

Bake 375 F. about 30 minutes or until apples are soft and “pudding” bubbly.  Topping will be crisp.

 

(Recipe for the Apple Crisp recipe was in the Greco Family “Cook”Book, Katy Dellos, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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English Toffee Crunch Cake Recipe

October 25, 2012 Leave a Comment

English Toffee Crunch Cake

This cake, English Toffee Crunch Cake, would be good with chocolate cake, if you can’t find the German Chocolate.  But if you’re like me, you wouldn’t make the cake until you found the right cake mix.  You should really try this cake…its gooood!

English Toffee Crunch Cake Recipe

English Toffee Crunch Cake

Cake:   1 pkg. Pillsbury Plus German Chocolate Cake Mix

1 ¼ cups water

1/3 cup oil

3 eggs

Frosting:   2 cups whipping cream

¼ tsp. instant coffee

3 Tbsp. firmly packed brown sugar

1 Tbsp. chocolate flavored liqueur, if desired

6 (1 1/8 oz.) English toffee candy bars

 

Heat oven to 350 F.  Grease and flour two 8 or 9 inch round cake pans.  In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed.  Pour into prepared pans.  Bake at 350 F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.  Cool 15 minutes; remove from pans.  Cool completely.

In large bowl, beat whipping cream and instant coffee until slightly thickened.  Add brown sugar and continue beating until stiff peaks form.  Fold in liqueur.  Split each cake layer in half horizontally to form 4 layers.  Place 1 cake layer cut side up on serving plate.  Spread with ½ cup of frosting.  Crush one candy bar and sprinkle over frosting.  Top with a second cake layer cut side down; spread with another ½ cup of frosting.  Crush one candy bar and sprinkle over frosting.  Repeat with remaining layers.  Frost top and sides with remaining frosting.  Coarsely chop remaining candy bars and sprinkle on top and sides of cake.  Refrigerate until ready to serve.  Store in refrigerator.      12 servings

(Recipe for the English Toffee Crunch Cake recipe, Pillsbury Classic Cookbook, Chocolate Lovers III, Our Most Irresistible & Requested Recipes, 1988.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Rocky Road Fudge Bars Recipe

October 23, 2012 Leave a Comment

The Rocky Road Fudge Bars is simply delicious!  It has Chocolate chips, cream cheese,  sugar and nuts…put it all together…its HEAVEN.

Rocky Road Fudge Bars Recipe

Rocky Road Fudge Bars

½ cup margarine

1 oz. (1 square) unsweetened chocolate, chopped

1 cup flour

1 cup sugar

1 tsp. baking powder

1 tsp. vanilla

2 eggs

¾ cup chopped nuts

Filling:   8 oz. pkg. cream cheese, softened, reserving 2 oz. for frosting

¼ cup margarine, softened

½ cup sugar

2 Tbsp. flour

½ tsp. vanilla

1 egg

¼ cup chopped nuts

1 cup semi-sweet chocolate chips

Frosting:   2 cups miniature marshmallows

¼ cup margarine

¼ cup milk

1 oz. (1 square) unsweetened chocolate, chopped

Reserved 2 oz. cream cheese

3 cups powdered sugar, sifted

1 tsp. vanilla

Hope you enjoyed the Rocky Road Fudge Bars, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Chocolate Cake by Angie Dellos/The Greco Family “Cook”Book

October 22, 2012 Leave a Comment

Chocolate Cake

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipes to the cookbook.

 

This recipe was requested by my niece, Gloria Greco.  I made this cake once a week for years when my children were growing up.  Maybe that’s why, to this day, they all have chocolate cravings!

Chocolate Cake by Angie Dellos/The Greco Family “Cook”Book

Chocolate Cake

¼ lb. margarine

1 cup water

4 Tbsp. cocoa

2 eggs

2 cups sugar

1 ½ tsp. baking soda

2 cups flour

½ cup Sour milk *

1 tsp. vanilla

 

Melt, and then cool the margarine, water and cocoa.  In a mixing bowl, combine eggs, sugar, baking soda, flour, sour milk and vanilla; mix well.  Pour into greased 9×13” baking dish and bake 350 F. for 40 minutes.

*To make sour milk, add  1 tbsp. vinegar to regular milk, or

                                                    1 Tbsp. lemon juice, or

                                                    1 ¼ tsp. cream of tartar

 

(Recipe for the Chocolate Cake recipe was in the Greco Family “Cook”Book, Angie Dellos, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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