Cinnamon Bun Bread

May 30, 2012 Leave a Comment

Cinnamon Bun Bread

Everyone loves cinnamon rolls.  Why don’t you try this Cinnamon Bun Bread Recipe?  Then let me know how you liked it.

Cinnamon Bun Bread

Cinnamon Bun Bread

Filling:  ¼ cup sugar, 1/3 cup chopped toasted walnuts*, 1 ½ tsp. cinnamon

Bread

1 ¾ cups flour (all-purpose)

1 ½ tsp.  baking powder

¼ tsp. baking soda

¼ tsp. salt

1 cup sugar

¼ cup unsalted butter, softened

1 egg

1 ¼ tsp. vanilla

¾ cup whole milk

Icing: 1 cup powdered sugar, ¼ tsp. vanilla, 1 to 2 Tbsp. whole milk & 3 Tbsp. chopped toasted walnuts*

Heat oven to 350F. Spray 8 x 4 inch loaf pan with cooking spray.  Combine all filling ingredients in small bowl.  Whisk flour, baking powder, baking soda and salt in medium bowl.

Beat 1 cup sugar and butter in large bowl until light and fluffy.  Beat in egg and 1 ¼ tsp. vanilla until smooth and well-blended.  At low speed, beat in flour mixture in 3 parts alternately with ¾ cup milk, beginning and ending with flour mixture.

Spread one-third of batter in pan; sprinkle with half of the filling.  Top with half of the remaining batter, spreading gently.  Sprinkle with remaining filling.  Spread with remaining batter.  Gently run thin knife through batter to swirl.  Bake 50 to 55 minutes or until golden brown and skewer inserted in center comes out clean.  Cool in pan on wire rack 10 minutes.  Remove from pan; cool completely.

Whisk powdered sugar, ¼ tsp. vanilla and 1 Tbsp. of milk in small bowl, adding additional milk for desired consistency.  Drizzle on top of bread and letting drip down sides.  Sprinkle with remaining 3 Tbsp. of walnuts.  TIP:  to toast walnuts, place on baking sheet; bake at 350F. for 6 – 8 minutes.  Cool.

(Recipe from Cooking Club magazine, January 2011 issue)

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Pepper Cookie Recipe

May 28, 2012 Leave a Comment

Pepper Cookies

My Aunt Fanny (on my mother’s side of the family) would make Pepper Cookies at least 4 times a year.  I remember when I was 15 years old, I didn’t like them because the pepper made my mouth burn.  But as I got older, they grew on me.

Pepper Cookie Recipe

Pepper Cookies

1 LB. flour

1 egg

½ cup oil

½ cup water

½ cup white wine

½ tsp. salt

1 to 2 tbsp. black pepper (to taste)

1 ½ tsp. baking powder

½ tbsp. fennel seeds

Put all ingredients together in medium to large bowl.  Mix with your HANDS.  Then knead until it’s all mixed together.  Once that’s done, take about 1 teaspoon of dough and roll into a log; make then into small circles, and place on greased cookie sheet.  Bake on 400 F. for 15 – 17 minutes.

It’s that easy.  This Pepper Cookie Recipe makes about 80 small coookies.

(Recipe is from my Aunt Fannie)

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Summer Berry Pie Recipe

May 26, 2012 Leave a Comment

Summer Berry Pie

I have always looked in ladies magazine for recipes, and this Summer Berry Pie Recipe came from the Redbook magazine in June, 1994.   It’s so easy to make, and it’s good too.  One thing I like, is you don’t have to put the oven on.  Why don’t you try it…then let me know how you liked it!!!

 Summer Berry Pie Recipe

Summer Berry Pie

1 ½ cups raspberries

1 ½ cups strawberries, sliced

1 cup blueberries

1 baked pastry shell (9 inch), cooled

¾ cup sugar

3 Tbsp. cornstarch

1 ½ cups water

1 package (4 serving size) JELL-O brand Strawberry flavor gelatin

1 tub (8 oz.) Cool Whip non-dairy whipped topping, thawed

Mix all berries in large bowl .  Pour into pastry shell.  Mix sugar and cornstarch in medium  saucepan.  Gradually stir in water until smooth.  Stirring constantly, cook on medium heat until  mixture comes to boil; boil for 1 minute.  Remove from heat.  Stir in gelatin until dissolved.  Cool to room temperature.  Pour over berries in pastry shell.

Refrigerate 3 hour.  Spread whipped topping over pie before serving.  Garnish with additional berries, if desired.

Makes 8 serving.

(Recipe is from Redbook Magazine, June 1994)

 

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Starlight Mint Surprise Cookies

May 25, 2012 Leave a Comment

Starlight Mint Surprise Cookies

I needed another cookie to bake for my Easter cookies trays, because I usually bake between 6 to 8 different types of cookies per each tray plus 3 different types of candy .  So I was going through all of my Pillsbury Classic Cookbooks, and I found Starlight Mint Surprise Cookie Recipe.  It was great because the cookie used Andes Crème De Menthe Thins in the middle of the cookies, (which I was going to put in the trays anyway).   So I was sold…and they were really good.

Starlight Mint Surprise Cookies

Starlight Mint Surprise Cookies

1 cup sugar

½ cup firmly packed brown sugar

¾ cup margarine, softened

2 Tbsp. water

1 tsp. vanilla

2 eggs

3 ¼ cups flour

1 tsp. baking soda

½ tsp. salt

2 (6 oz.) pkg. Andes Crème de Menthe Thins

1/2 cup chopped walnuts

In large bowl, combine sugar, brown sugar, margarine, water and eggs; blend well.  In medium bowl, combine flour, baking soda and salt; mix well.  Add to sugar mixture; mix at low speed until well blended.  Cover and refrigerate at least 2 hours for easier handling.

Preheat oven to 375F.  Using  about 1 tablespoon dough, press dough around each candy wafer to cover completely.  Place 2 inches apart on UNGREASED cookie sheets.  Top each with walnuts.   Top each with walnuts.  Bake at 375F. for 7 to 9 minutes or until light golden brown.  Immediately remove from cookie sheets.  5 dozen cookies.

(Recipe from Pillsbury Classic Cookbooks, Bake-Off Cookies & Cakes, April 1991)

 

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Chocolate Chunk Pistachio Muffins

May 24, 2012 Leave a Comment

Chocolate Chunk Pistachio Muffins

The next time you are in the mood for a different muffin, why don’t you try Chocolate Chunk Pistachio Muffins.  These muffins are different and when you bite into them you will be surprised.

Chocolate Chunk Pistachio Muffins

Chocolate Chunk Pistachio Muffins

2 cups flour

¾ cup sugar

2 tsp. baking powder

½ tsp. cinnamon

¼ tsp. baking soda

¼ tsp. salt

6 oz. semi-sweet chocolate chunks, coarsely chopped

½ cup coarsely chopped pistachios

1 cup milk

½ cup margarine, melted

1 tsp. grated lemon peel

1 tsp. vanilla

1 egg, slightly beaten

1/3  cup seedless raspberry jam

Preheat oven to 375F.  Line a 12 cup and  a 6 cup muffin pans with paper baking cups or grease bottoms only.  In a large bowl combine flour, sugar, baking powder, cinnamon, baking soda and salt; blend well.  Reserve 1/3 cup of the largest pieces of chopped chocolate.  Reserve 2 1/2 tbsp. of pistachios.  Stir remaining chopped chocolate and pistachios into dry ingredients.  In small bowl, combine milk,  margarine, lemon peel, vanilla and egg; blend well.  Add to dry ingredients all at once; stir until dry ingredients are just moistened.

Fill each paper-lined muffin cup with 1 heaping tablespoonful of batter.  Spoon rounded 3/4 teaspoonful of jam in center of batter in each cup.  Spoon about 1 heaping tablespoonful on the remaining batter over jam in each cup (just leave the jam alone, without spreading it around).  Top each with reserved chopped chocolate and pistachios.   Bake at 375F for 15-20 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes; remove from pan.

(Recipe from Pillsbury Classic Cookbooks, Classic #110, April)

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Chocolate Chip Cookies From Scratch Recipe – With An Interesting Twist

May 24, 2012 Leave a Comment

This is an interesting twist on the usual chocolate chip cookie recipe!  A mixture of butter AND vegetable shortening for a lighter, crispier texture, and a little bit of cinnamon that brings out the chocolate flavor!

I haven’t tried these yet, but I’m going to very soon.  I’ll let you know how they come out!  If any of you out there have tried it already, let me know!

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Rugelach Cookie Recipe

May 23, 2012 Leave a Comment

Rugelach Cookie Recipe

You will LOVE this Rugelach Cookie Recipe.  I stumbled on this recipe when I bought the HPBooks Cookies book.  I was always baking cookies and cakes when I got home from work in 1986 when I lived in Albany, New York.   The cookies were really good, and I make them to this day (2011).

Rugelach Cookie Recipe

Rugelach Cookie

1 (8 oz.) package cream cheese, room temperature

1 cup butter, room temperature

2 tsp. vanilla

2 cups flour

In a food processor fitted with a steel blade, process cream cheese, butter and vanilla until smooth.  Add flour; process until well blended and dough begins to cling together in a ball.  Use immediately as recipe directs or wrap and store.  Cover and refrigerate several or over night.

Nut Filling

1/3 cup SEEDLESS raspberry jam

1 cup finely chopped walnuts

Powdered sugar

Divide dough into 3 equal portions.  On a floured board, roll out dough until it gets to be an 8 – 9  inch rectangle.  Spread jam on dough, leaving the top and bottom free of jam; spread the chopped nuts on top of the jam.  Then cut 10 straight lines down, from the top to the bottom.  Then roll them up; and place on greased cookie sheets.  Bake on 375F for 12 – 15 minutes or until golden.  While warm, sift powdered sugar over tops.

(Recipe from HPBook Cookies, 1983 HPBooks,Inc.)

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Peanut Blossom Recipe

May 21, 2012 Leave a Comment

Peanut Blossom Recipe

I got the Peanut Blossoms Recipe from one of the Pillsbury Classic Cookbook in the October issue in 1989.   All my recipes I’ve gotten from cook books, family members and friends.  But most of them are from Pillsbury Classic Cookbooks, like this one.  This is one recipe that everyone seems to bake and enjoy.

Peanut Blossoms Recipe

Peanut Blossoms

1 ¾ cup flour

½ cup sugar

½ cup firmly packed brown sugar

1 tsp. baking soda

½ tsp. salt

½ cup shortening

½ cup peanut butter

2 tbsp. milk

1 tsp. vanilla

1 egg

Sugar

48 candy kisses, unwrapped

Heat oven to 375 F.  In medium bowl combine all ingredients, EXCEPT sugar and kisses.  Mix on low speed until dough is stiff.  Shape dough into 1-inch balls; then roll in sugar.  Place 2 inches apart on ungreased cookie sheets.

Bake for 10 to 12 minutes or until golden brown.  IMMEDIATELY top each cookie with 1 candy kiss, pressing down firmly so cookie cracks around edges; remove from cookie sheets.

(Recipe is from Pillsbury Classic Cookbooks, 1989)

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Carrot Cake Recipe

May 20, 2012 Leave a Comment

I hope you enjoy eating this fantastic Carrot Cake. The recipe is really pretty simple to follow!

On my husband’s side of the family, everyone bakes (Aunt’s, cousin’s, Mother, sister’s and In-Laws). I’m going back 27 years ago, my husband’s Aunt Peg gave me a Carrot Cake Recipe that was so delicious, that I will share it with you.

Carrot Cake Recipe

Carrot Cake

2 cups sugar

1 ½ cups oil

4 eggs

2 tsp. baking soda

1 tsp. salt

2 ½ tsp. cinnamon

2 ½ cups flour

3 carrots grated

1 cup coconut

1 cup chopped walnuts

Mix all ingredients, except carrots, coconut and walnuts.  After ingredients are mixed together, FOLD IN the carrots, coconut and walnuts.  Grease and flour 13 x 9 pan or two 9” round pans.  Bake on 350F for 50 – 60 minutes.

Cream Cheese Frosting

2 (3 oz. each) cream cheese, softened

1/3 cup margarine, softened

3 ½ cups powdered sugar

1 tsp. milk (or omit milk, and add 1 Tbsp. lemon juice

1 ½ tsp. vanilla

Beat together cream cheese and margarine.  Then add sugar alternately with milk and vanilla.  Mix together until smooth and creamy.  (add more sugar to thicken or more milk or lemon juice to thin)

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Rainbow Slice Cookie Recipe

May 18, 2012 Leave a Comment
Rainbow Slice Cookie Recipe

This cookie is so good. Because you have 3 flavors in one bite.

In 1986 I lived in Albany with my husband and my 2 year old son.  I remember thats when I started to take my cookies and cakes serious.  After working a full-time job during the day, and my nights I baked cookies, and sold them.   That’s when NECESSITY turned into LOVE, and that’s why you’ll love these cookies.

Rainbow Slice Cookie Recipe

Rainbow Slice Cookie

1 cup margarine, softened

1 cup sugar

1 egg

1 tsp. vanilla

2 ½ cups flour

1 tsp. baking powder

Pinch of salt

4 drops red food coloring

¼ cup finely chopped red candied cherries

1/3 cup semisweet pieces, melted

1/3 cup finely

Chopped walnuts

½ tsp. rum extract

1/3 cup flaked coconut

Line an 8” x 4” loaf pan with waxed paper.  In a large bowl, beat together margarine, sugar, egg and vanilla until light and fluffy.  Add flour, baking powder and salt, beating until blended.  Divide dough into 3 equal portions.  To 1 portion, blend in red food coloring.  Then add candied cherries.  To another portion, add melted chocolate and walnuts.  To remaining portion, blend in rum extract.  Then add coconut.  Press pink dough in an even layer in bottom of lined pan.  Cover evenly with chocolate dough.  Top evenly with white dough.  Cover and refrigerate until firm, several hours or overnight.  To bake cookies preheat oven to 350 F (175C).  Invert pan of chilled dough on a board; peel off waxed paper.  Cut into 1/4-inch crosswise slices.  Cut each slice into 3 equal pieces.  Place 1 inch apart on ungreased baking sheets.  Bake 10 to 12 minutes or until edges are golden brown.  Remove cookies from baking sheets;  cool on racks.

Makes 84 cookies

(Recipe is from HPBooks Cookies, 1983)

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