August 2012 Archives - Annette's Sweet Treats

Milk Chocolate Cashew Drops Recipe

August 31, 2012 Leave a Comment

Milk Chocolate Cashew Drops

Just about EVERYONE loves chocolate and cashews. When I made the Milk Chocolate Cashew Drops, I was in heaven. I love cashews and when I added them together…well, I was simply in heaven.

Milk Chocolate Cashew Drops Recipe

Milk Chocolate Cashew Drops

¾ cup firmly packed brown sugar

1/3 cup milk

2 Tbsp. light corn syrup

½ cup milk chocolate chips

3 oz. chocolate-flavored candy coating, cut into pieces

½ cup chopped salted cashews

½ tsp. vanilla

36 salted cashew halves

Line cookie sheets with waxed paper. In heavy medium saucepan, combine brown sugar, milk and corn syrup; bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in remaining ingredients EXCEPT cashew halves; blend well. Refrigerate 15 minutes or until mixture thickens.

Drop by scant teaspoonful’s onto waxed paper-lined cookie sheets. Press 1 cashew half on top of each candy. Store in refrigerator. Makes 3 dozen candies.

(Recipe for the Milk Chocolate Cashew Drops was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 89)

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 on the RECIPE.

Hope you enjoyed making the Milk Chocolate Cashew Drops recipe, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: No-Bake Recipes Tagged With: brown sugar, chocolate flavored candy coating, light corn syrup, milk chocolate chips, salted cashews

Peanut Butter Squares

August 30, 2012 Leave a Comment

Peanut Butter Squares

I made the Peanut Butter Squares recipe in the 90’s, I had gotten the recipe from a co-worker. The only thing you should do is make it in the cooler months. Because the chocolate that goes on the top of the squares, will melt from the heat in the summer (June to mid September).

Peanut Butter Squares Recipe

Peanut Butter Squares

½ cup sugar

½ cup packed brown sugar

1 egg

½ cup margarine, softened

1/3 cup chunky peanut butter

1 cup flour

1 cup quick-cooking oatmeal

½ tsp. baking soda

¼ tsp. salt

Preheat oven to 350F. Grease a 9 x13 pan. Mix sugars, egg, margarine and peanut butter in large bowl. Stir in flour, oatmeal, baking soda and salt. Spread in pan. Bake 17 – 22 minutes or until golden brown; cool.

Peanut Butter & Chocolate Frosting

1 1/2 cup powdered sugar

¼ cup chunky peanut butter

2 Tbsp. milk

Use enough milk to make it spreadable; then reserve 1/3 cup of the peanut butter frosting.

3 Tbsp. cocoa

1 Tbsp. milk

Stir into remaining frosting. Add more milk until spreading consistency. Spread cocoa frosting first, then drop peanut butter on top by teaspoonful; then swirl for marbled effect.

Hope you enjoyed making the Peanut Butter Squares recipe, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cake Recipes Tagged With: chunky peanut butter, oatmeal, peanut butter, powdered sugar, quick cooking oats

Dark Chocolate Cake Recipe

August 29, 2012 1 Comment

Dark Chocolate Cake

My husband’s mother, Marie Shea, made everything that she baked from SCRATCH. Believe me there was a lot of cookies and cakes that she made. Here is her Dark Chocolate Cake that was very good.

Dark Chocolate Cake Recipe

Dark Chocolate Cake

2 ¼ cups sugar

2/3 cup Crisco

2 Tbsp. margarine

3 eggs

2 tsp. vanilla

2 ½ cups flour

¾ cups cocoa powder

½ tsp. salt

2 tsp. baking powder

2 cups water

2 tsp. baking soda

You cream together the sugar, Crisco and margarine in a large bowl, and then add the eggs and vanilla and until blended. Sift together the flour, cocoa, salt, and baking powder. Then put the water in a sauce pan, bring it to a boil, remove it from the heat, and add the baking soda. Alternately add the flour mixture and the water to the CREAMED MIXTURE while mixing. Once completed and mixed well, pour the batter into a greased and floured 13×9 pan and bake at 300 F for 45 minutes or until a toothpick stuck in the center comes out clean.

Icing

2 ½ Tbsp. margarine

¼ cup cocoa

2 Tbsp. milk

2 cups powdered sugar

4 Tbsp. milk, divided

1 tsp. vanilla

In a small sauce pan, melt the margarine and then add the cocoa and 2 Tbsp. of milk, heating until smooth. Remove from heat. In a medium bowl, add the powdered sugar, vanilla, and the rest of the milk and mix until smooth. Add the heated mixture gradually while mixing and blend the icing until creamy. Wait until both the cake and the icing have cooled before icing the cake.

(Recipe for the Dark Chocolate Cake is by Marie Shea.)

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

Hope you enjoyed making the Dark Chocolate Cake recipe, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cake Recipes Tagged With: cake recipe, cocoa, cocoa powder, crisco, powdered sugar

Cherry Shortbread Cookies Recipe

August 28, 2012 Leave a Comment

Cherry Shortbread Cookies

When I was living in Albany, NY; I made these Cherry Shortbread cookies for the first time in 1984. I doubled the recipe to fit into an 11×17 inch pan. I have made these cookies since 1984, and its 2012 now. Everyone enjoys these cookies that I sometime make them 2 – 3 times a year. They are really good.

Cherry Shortbread Cookies Recipe

Cherry Shortbread Cookies

1 ¼ cup Maraschino cherries

3 1/8 cups flour (3 cups plus 2 Tbsp.)

9 Tbsp. sugar (heaping ½ cup)

1 ½ tea nutmeg

1 ½ cup margarine

4 – 6 drops red food coloring

First chop and drain the cherries on a paper towel.

Put the mixer on low speed and mix the flour, sugar, nutmeg, margarine and the food coloring; mix until mixture resembles fine crumbs. Then stir in the cherries.

Put mixer on a higher speed until dough is smooth. Put the dough into a ungreased cookie sheet; pat it down until it is all level.

Bake on 325F. for 20 – 25 minutes until edges are firm and bottom is lightly browned. Cut while warm into 3 x 1 sticks (place the pan with the handles on the top and bottom); then cut 2 strips downwards (4 inches apart) so there are 3 strips facing you, then turn pan around and cut 1 inch downwards. So there will be 3 x 1 inch sticks. Transfer to wire rack; cool completely. Drizzle with glaze.

Glaze

Powdered sugar

1 Tsp. of each cherry & almond flavoring

(stir until smooth)

(Recipe for the Cherry Shortbread Cookies, I can’t find the book that the recipe was in)

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

Hope you enjoyed making the Cherry Shortbread Cookies recipe, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cookie Recipes Tagged With: cookie recipe, nutmeg, powdered sugar, red food coloring

Sour Cream Apple Squares Recipe

August 27, 2012 Leave a Comment

Sour Cream Apple Suqares

This Sour Cream Apple Squares recipe came out of the 100 Prize Winning Bake-Off Recipes book. This book came out in 1987, but it wasn’t until 1990 that I made it, and believe me I still make it at least 2 times a year and it’s EXCELLENT. Try it…and you’ll be pleased…and you can count on it!!

Sour Cream Apple Squares Recipe

Sour Cream Apple Squares

2 cups flour

2 cups firmly packed brown sugar

½ cup margarine, softened

1 cup chopped nuts

1 to 2 tsp. cinnamon

1 tsp. baking soda

½ tsp. salt

1 cup dairy sour cream

1 tsp. vanilla

1 egg

2 cups finely chopped, peeled apples

Heat oven to 350F. In large bowl, combine flour, brown sugar and margarine; blend at low speed until crumbly. Stir in nuts. Press 2 ¾ cups of crumb mixture into ungreased 13×9-inch pan. To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg; blend well. Stir in apples. Spoon evenly over base. Bake at 350F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cut into squares. If desired, serve with whipped cream or ice cream and toppings. 12 servings.

(Recipe for Sour Cream Apple Squares is from Pillsbury Classic, 100 Prize Winning Bake-Off Recipes, page50, 1987 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.

Hope you enjoyed the Sour Cream Apple Squares, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cake Recipes Tagged With: apples, brown sugar, cake recipe, chopped nuts, sour cream

Original German Sweet Chocolate Cake Recipe

August 26, 2012 Leave a Comment

Original German Sweet Chocolate Cake

I love coconut and pecans, so for me having a piece of German Chocolate Cake, would be a “To Dye For” moment.

Original German Sweet Chocolate Cake Recipe

Original German Sweet Chocolate Cake

1 pkg. (4 oz.) Baker’s German’s Sweet Chocolate

½ cup boiling water

1 cup (2 sticks) butter or margarine

2 cups sugar

4 eggs, separated

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

½ tsp. salt

1 cup buttermilk

coconut-pecan frosting

Melt chocolate in boiling water; cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Set aside.

Mix flour, soda and salt. Beat in flour mixture, alternately with buttermilk.

Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 (three) 9 inch layer pans, lined on bottoms with wax paper. Bake at 35 F. for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Spread frosting between layers and over top of cake.

Coconut-Pecan Frosting

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, ½ cup butter or margarine and 1 tsp. vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 1 1/3 cups Baker’s Angel Food Coconut and 1 cup pecans. Cool until thick enough to spread.

Makes 2 ½ cups

(Recipe for the Original German Sweet Chocolate Cake was in the coupons section of the Sunday Newspaper; 1989, General Foods Corporation)

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 on the RECIPE.

Hope you enjoyed making the Original German Sweet Chocolate Cake recipe, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cake Recipes Tagged With: buttermilk, cake recipe, coconut-pecan frosting, German Sweet Chocolate

Sour Cream Chocolate Chip Date Bread Recipe

August 25, 2012 Leave a Comment

Sour Cream Chocolate Chip Nut Bread

Late September and early October is when I start making bread. This Sour Cream Chocolate Chip Date Bread sounds like it would be good. But the only thing I would change would be a nut bread mix.

Sour Cream Chocolate Chip Date Bread Recipe

Sour Cream Chocolate Chip Date Bread

1 pkg. Pillsbury Date or Nut Quick Bread Mix

¾ cup water

½ cup dairy sour cream

1 egg

1 cup semi-sweet chocolate chips

½ cup coarsely chopped maraschino cherries, well drained

Preheat oven to 350 F. Grease and flour bottom only of 8×4 or 9×5 inch loaf pan. In large a large bowl, combine bread mix, water, sour cream and egg; stir 50 to 75 storks until dry particles are moistened.

Stir chocolate chips and cherries; mix well. Pour into greased and floured pan.

Bake at 350 F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on cooling rack 15 minutes; remove from pan. Cool completely before slicing. Wrap tightly; store in refrigerator. 1 (16 slice) loaf

(Recipe for the Sour Cream Chocolate Chip Date Bread was in Pillsbury Classic Cookbooks, Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts, February, 1990)

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 on the RECIPE.

Hope you enjoyed making the Sour Cream Chocolate Chip Date Bread recipe, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Bread Recipes Tagged With: bread recipe, date quick bread mix, maraschino cherries, semisweet chocolate chips, sour cream

Blueberry Muffins Recipe

August 23, 2012 Leave a Comment

Blueberry Muffins

I made these Blueberry Muffins in 1987 for the first time, and they were so delicious and easy that I’ve made them every year since. It’s now 2012, and I know that every time you go to the fruit section at the market, the first thing you see is BLUEBERRIES. I keep on thinking of toasting the blueberry muffins with butter, and having a nice hot cup of tea. Boy, that does sound good.

Blueberry Muffins Recipe

Blueberry Muffins

½ cup sugar

¼ margarine or butter, softened

1 egg

2 ½ cups flour

4 tsp. baking powder

½ tsp. salt

1 cup milk

1 tsp. vanilla

½ cup blueberries, washed and drained

Topping: ½ cup sugar

½ tsp. cinnamon

1/3 cup flour

¼ cup cold butter

Preheat oven to 375 F. Line the cupcake pans with paper liners; about 12 to 14. Cream butter and sugar until fluffy. Beat in egg. In separate bowl; combine flour, baking powder and salt. Add dry ingredients to sugar mixture alternately with the milk; and vanilla and beat well. Then fold in the blueberries.

In small bowl, mix sugar, cinnamon, flour and butter. Mix until crumbly. Sprinkle over batter. Then bake the muffins on 375 F. for 20 to 25 minutes

(Recipe for the Blueberry Muffins came from Marie Shea)

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 on the RECIPE.

Hope you enjoyed making the Blueberry Muffins recipe, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Muffin Recipes Tagged With: blueberries, cinnamon, cold butter, muffin recipe

Andy’s Brownies Recipe

August 22, 2012 Leave a Comment

Andy’s Brownies

I was living in Albany, NY in 1989, and I was working full time at bakery called Cowan & Lobels (I started work at 5 A.M.), was a mommy, I sold cookies and cakes for people out of my house. I guess you can say that I didn’t sleep much. Well, my next door neighbor was a lady named Andy, and one day she came over my house with a tray of these delicious brownies, and sat me down in my kitchen…and we ate almost the whole tray of brownies with an ice cold glass of milk. I can remember it like it was yesterday!

Andy’s Brownies Recipe

Andy’s Brownies

4 (1 oz. squares) unsweetened chocolate

2 stick margarine

2 cups sugar

1 cup flour

2 tsp. baking powder

2 tsp. vanilla

4 eggs

Preheat the oven to 350 F. Grease and flour pan. Melt the chocolate and margarine. Then add it to the sugar, flour, baking powder and vanilla; mix together. Then add the eggs; mix well. Pour into pan and bake 50 – 60 minutes on 350 F. makes 15 brownies

When they are done; cool for a while. Sprinkle with powdered sugar.

(you can add: icing, chocolate chips, peanut chips, banana’s)

(Recipe for Andy’s Brownies was from a neighbor in Albany, NY)

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

Hope you enjoyed making Andy’s Brownies recipe, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Cake Recipes Tagged With: cake recipe, unsweetened chocolate

Milk Chocolate Cashew Drops Recipe

Peanut Butter Squares

Dark Chocolate Cake Recipe

Sour Cream Apple Squares Recipe

Original German Sweet Chocolate Cake Recipe

Sour Cream Chocolate Chip Date Bread Recipe

Blueberry Muffins Recipe

Andy’s Brownies Recipe

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