Walnut Tarts Cookie Recipe

August 10, 2012 Leave a Comment

Walnut Tarts Cookie Recipe

The Walnut Tart Cookie Recipe I got from the back of the package of the Rowco Tart Tassie.  The first time I made the walnut tarts, was back in 1986.  When I had made the walnut tarts (I had made 3 recipes at once), I only had one of the little tart pan; it has 12 little tarts in the pan.  Well, it had taken so long to make them, that when the walnut tarts were done, I went out to buy 4 more pans.  So keep that in mind when you make the walnut tarts.

Walnut Tarts Cookie Recipe

Walnut Tarts

For the Dough:

½ cup margarine

3 oz. pkg. cream cheese

1 cup flour

Let margarine and cream cheese soften at room temperature, then mix well.  Add flour, mix to a soft dough.  Chill at least 1 hour or overnight.

Pecan Filling

1 tsp. melted butter

¾ cup brown sugar

1 large egg or 2 small eggs

1 tsp. vanilla

½ to 1 cup chopped nuts

Mix all ingredients well, fill tart ¾ full.  Bake at 375F.  For 27 minutes.  Dust tops with powdered sugar when cool.

Makes 36

(Recipe is from Rowoco Tart Tassies)

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Cupcake Sandwiches Recipe

August 9, 2012 Leave a Comment

Cupcake Sandwiches

I had a party to attend, and I didn’t want to bring a cake, so I made the Cupcake Sandwiches.  The only thing you have to make sure you have: mini cupcake pan (4 pans should be enough), neon colors and marshmallow cream.

Cupcake Sandwiches Recipe

Cupcake Sandwiches

1 box Betty Crocker Super Moist white cake mix

1 ¼ cups water

1/3 cup vegetable oil

3 egg whites

¼ tsp. each liquid food colors: neon pink, neon purple, neon orange, classic blue)

Frosting:   1 ½ cups marshmallow crème

¾ cup butter, softened

1 ¼ cups powdered sugar

Liquid food colors (neon pink, neon purple, neon orange, classic blue)

4 mini cupcake pans

Preheat oven to 350F. (for all pans).  Spray 60 mini muffins cups.  Make cake batter as directed on box.  Grease bottom only.  Divide batter among 5 small bowls, about ¾ cup each.  Make 5 different colors of batter by adding ¼ teaspoon food color to each bowl; blend well.

Fill each muffin cup with 1 level measuring batter, making 12 cupcakes of each color.

Bake 11 to 14 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes; remove from pan.  Cool completely, about 10 minutes.

In large bowl, beat marshmallow crème and butter with electric mixer on medium speed until blended.  Beat in powdered sugar until fluffy.  Divide frosting among 5 small bowls, about 1/3 cup each.  Using the same 5 colors, lightly tint frosting in each bowl to match cupcake colors.

Assemble each sandwich using 2 mini cupcakes.  Cut tops off each cupcake horizontally (save bottoms for another use).  Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top.  Form a sandwich by placing cut side of second cupcake top on frosting; press lightly.  Repeat with remaining cupcake tops.  Store loosely covered.    Makes 30 servings

 

(Recipe for the Cupcake Sandwiches was on the back on Betty Crocker Super Moist Cake Mix, 2012 )

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Chocolate Sparkle Cookies Recipe

August 8, 2012 Leave a Comment

Chocolate Sparkle Cookies

My husband, Mike, is ALWAYS working (day and night) on his computer, and one night he came up to me around 9 PM, and said that he found a recipe that was on his computer, and that I might want to make it.  After I read the recipe and it sounded good and I put it aside and thought that I would make it when I had the time.  You see, I made cookies for Mike to bring into work every week, and I put it aside and forgot about it.  It wasn’t until recently, that I found the recipe for Chocolate Sparkle Cookies that I thought it was gone for good, because I couldn’t fine it.

Chocolate Sparkle Cookies Recipe

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 Chocolate Sparkle Cookies

½ lb. bittersweet chocolate

3 Tbsp. butter, room temp.

2 eggs

1 Tbsp. honey

1/3 cup sugar, plus more for rolling

¾ cup ground almonds

2 tsp. cocoa powder

Pinch of salt

Powdered sugar for garnish

Preheat oven to 325F.   Melt chocolate on top of double boiler, over (but not in contact with) simmering water.  Cut butter into small pieces and mix into heated chocolate until melted.

Beat eggs with mixer, gradually adding the sugar and honey until light and the mixture falls in thick, smooth ribbons from the beaters (about 10 minutes).  Fold into the chocolate-butter mixture.   Add the cocoa powder and salt to the ground almonds and mix; gently add to the chocolate mixture.

Cover and refrigerate overnight.

Line a baking sheet with parchment paper.  Use a small ice cream scoop to form the dough into 1 inch balls.  Working quickly, roll the balls in granulated sugar.

Place on the baking sheet about 2 inches apart.  Bake at 325F. for about 12 minutes, until the centers are moist, but not wet.  Cool slightly.  Dust lightly with powdered icing sugar.   Makes 36 cookies

 

(Recipe for the Chocolate Sparkle Cookies, was found on the eG Forums in 2010)

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Black and White Cookies Recipe

August 7, 2012 Leave a Comment

Black and White Cookies

I had made Black and White Cookies 12 years ago.  They came out really good…but it takes too long when it’s time for the icing.  So if you make them…just make sure you have the time, because you will be there for a while.

Black and White Cookies Recipe

Black and White Cookies

1 1/3 cups sugar

1 cup butter-flavored solid vegetable shortening

¼ pound margarine

2 tsp. light corn syrup

4 eggs, at room temperature

2 ¼ cups cake flour

2 cups all-purpose flour

2 tsp. baking powder

½ tsp. salt

2/3 cup milk

2 tsp. vanilla

¼ tsp. lemon flavoring

1/8 tsp. orange flavoring

For Vanilla Icing:   1 ½ pounds confectioners’ sugar, sifted

1/3 cup light corn syrup

¼ cup water

½ tsp. vanilla

For Chocolate Icing:   1 recipe vanilla icing

4 ounces semisweet chocolate, melted

Preheat oven to 400F.  Cover 2 baking sheets with parchment paper.  If making cookies, trace4 (4 ½ inch) circles on each sheet.  If making smaller cookies, trace 4 (3 ½ inch) circles.  Place oven rack in the center on oven.

Cream sugar, shortening and margarine in a large bowl.  Add corn syrup and eggs, 1 at a time, beating until just incorporated.

Combine flours, baking powder and salt.  Add dry ingredients to creamed mixture, alternating with milk, beginning and ending with dry ingredients.  Add vanilla, lemon and orange flavorings.

To make large cookies, place ½ cup batter in center of each circle and spread evenly with the bank of a spoon to fit outline; bake 1 tray at a time for 10 minutes.  To make smaller cookies, spread 1/3 cup batter in each circle; bake 1 tray at a time for 8 minutes.

Makes 10 to 12 large cookies or 16 to 18 small ones.

For vanilla icing, combine ingredients in top of a double boiler over low heat.  Stir until well combined; mixture will be thick.  Cook to 100 degrees.  If too thick, add a few drops water.  Remove from heat; keep icing over hot water.  Turn cookies over and frost one half.   To keep icing glossy, tilt the cookie to allow icing to spread to the edge.  Place on rack to dry.

To make chocolate icing, add melted chocolate to vanilla icing and ice the unfrosted halves.

 

(Recipe for the Black and White Cookies was in the Newsday (on Long Island) in 2000; Marie Bianco is a regular contributor to Food Day)

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 making the Black and White Cookies recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Sweet Potato Muffins Recipe

August 6, 2012 Leave a Comment

 

Sweet Potato Muffins

I just love sweet potatoes…so when I found this recipe, I knew I had to put it into my blog.  If you had to pick between sweet or white potatoes…which would you choose?  Well, why don’t you try the Sweet Potatoes Muffins…I’m sure they will be GOOOOD!

Sweet Potato Muffins Recipe

Sweet Potato Muffins

1½ cups flour

½ cup firmly packed brown sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. pumpkin pie spice

½ tsp. salt

2 tsp. grated orange peel

1 cup mashed canned sweet potatoes (drained, if necessary)

½ cup buttermilk*

1 Tbsp. molasses

2 eggs

Topping:   1 Tbsp. sugar

¼ tsp. cinnamon

Preheat oven to 375F.  Spray 12 muffin cups with nonstick cooking spray, or line with paper baking cups and lightly spray paper cups.  In large bowl, combine flour, brown sugar, baking powder, baking soda, pumpkin pie spice, salt and orange peel; blend well.

In medium bowl, combine remaining muffin ingredients; blend well.  Add to dry ingredients; stir just until dry ingredients are moistened.  Divide batter evenly among spray-coated muffin cups.

In small bowl, combine sugar and cinnamon; mix well.  Sprinkle over batter in muffin cups.

Bake at 375F. for 15 to 20 minutes or until toothpick inserted in center comes out clean.  Immediately remove from pam.  Serve warm.   12 muffins.

* To substitute for buttermilk, use 1 ½ tsp. vinegar plus milk to make ½ cup.

HIGH ALTITUDE – Above 3500 feet:  Increase flour to 1 ½ cups plus 2 Tbsp., bake as directed.

(Pumpkin pie spice can either be purchased or made at home.  To make your own:  4 tsp. cinnamon,  1 tsp. ginger,  ½ tsp. allspice, ½ tsp. nutmeg and ½ tsp. cloves.  Store spices in tightly sealed containers in a cool, dark place).

(Recipe for the Sweet Potato Muffins was in Pillsbury Classic Cookbook, Real Home Baking, November 1994)

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

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Banana Cake Recipe

August 3, 2012 Leave a Comment

Banana Cake with Mock Whipped Cream

My mother-in-law, Marie Shea, made this delicious Banana Cake, mostly for birthdays.  In 1986, we were living in Albany, NY, and I had made this cake for my son, Daniel’s 2nd birthday.  My husband’s family was there, so my son’s birthday was something special because he had most of his family there, and a really good cake.

Banana Cake Recipe

Banana Cake

¾ cup Crisco

1 tsp. salt

¾ tsp. ginger

1 ½ tsp. vanilla

1 ½ cups sugar

3 eggs

3 cups flour

1 Tbsp. baking powder

¾ cup sour milk

½ tsp. baking soda

1 ½ cups mashed bananas

Preheat oven 350F. Cream together first 5 ingredients.  Add eggs one at a time, beating after each egg.

Put 1 tablespoon of vinegar in ¾ cup; then fill it with milk. Give it 5 minutes to curdle.  Then mix the flour and baking powder together; then mix the sour milk and baking together.  Alternately add the flour mixture and milk mixture with the bananas; mix all together.  Bake at 350F. for 25 – 30 minutes.

 

Mock Whip Cream

1 cup sugar

1 cup white Crisco

1 cup flour

1 cup milk

1 tsp. vanilla

Cream sugar and Crisco.  Then, in gravy shaker; shake the flour and milk, when smooth, heat mixture in pot until it becomes thick (barely warm) stir constantly.

Pour flour mixture into sugar mixture while whipping, then add vanilla.  Continue to whip for a long time; until it gets really fluffy like whipped cream.

 

(Recipe for the Banana Cake and Mock Whip Cream is from Marie Shea)

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Aunt Peg’s Sugar Cookies Recipe

August 1, 2012 Leave a Comment

Aunt Peg’s Sugar Cookies

Back in the early 80’s, when I was meeting my husband’s family for the first time.  I had the BEST Sugar Cookies ever, they were made by my husband’s Aunt Peg.  She always made sure that whenever my husband came to visit (Christmas holiday) to have a BIG BAG of these cookies for her favorite nephew, Mike.  We had a 4 hour drive, so we went to Endicott, NY, about 2 times a year.

Aunt Peg’s Sugar Cookies Recipe

Aunt Peg’s Sugar Cookies

2 cup sugar

½ cup Crisco

½ cup margarine

3 eggs

1 cup buttermilk

1 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

1 ½ tsp. nutmeg

5 – 7 cups flour

Preheat oven to 350F.  Beat until light, the sugar, Crisco, margarine and eggs.

Then add the buttermilk, baking soda & powder, salt and nutmeg, mix well.

Add about 5 – 7  cups of flour.  Cut out 5” circles; sprinkle tops with sugar.

Bake on 350F. for 8-10 minutes.

 

(Recipe for Aunt Peg’s Sugar Cookies is from my husband Mike’s, Aunt Peg,  1983 )

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 making Aunt Peg’s Sugar Cookies recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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