Company’s Coming Cashew Pie Recipe

September 30, 2012 Leave a Comment

Company’s Coming Walnut or Cashew Pie

Whenever I have extra walnuts or cashews, I find myself looking in my Pillsbury Classic Cookbook for the recipe for Company’s Coming Cashew Pie.  The first time I made this pie was in 1994 or 1995, it’s really simple to make.  So here goes….

Company’s Coming Cashew Pie Recipe

Company’s Coming Walnut or Cashew Pie

1 package Pillsbury All Ready Pie Crusts

Filling:   ¾ firmly packed brown sugar

3 Tbsp. margarine, softened

¾ light corn syrup

1 tsp. vanilla

3 eggs

1 cup chopped cashews

 

Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.  (Refrigerate remaining crust for a later use.)

Heat oven to 350 F.  In large bowl, beat brown sugar and margarine at high speed until light and fluffy.  Add corn syrup and vanilla; beat at medium speed until smooth.  Beat in 1 egg at a time, blending well after each addition.  Stir in cashew nuts.  Pour into crust-lined pie pan.

Bake at 350 F. for 45 to 50 minutes or until top of pie is deep golden brown.  Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.   8 servings

(Recipe for the Company’s Coming Walnut or Cashew Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

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Peanut Butter Luster Pie Recipe

September 29, 2012 Leave a Comment

Peanut Butter Luster Pie

A tasteful blend of peanut butter and whipped topping creates an irresistible pie.  You should try making this Peanut Butter Luster Pie…OMG it’s gooooood!!!

Peanut Butter Luster Pie Recipe

Peanut Butter Luster Pie

1 package Pillsbury All Ready Pie Crusts

Chocolate Layer:   ½ cup semi-sweet chocolate chips

1 Tbsp. margarine

2 to 3 tsp. water

¼ cup powdered sugar

Filling:   1 cup margarine

1 cup firmly packed brown sugar

1 cup peanut butter

1 (12 oz.) carton frozen whipped topping, thawed

Topping:   ½ cup semi-sweet chocolate chips

1 Tbsp.  margarine

2 to 3 tsp. milk

1 ½ tsp. corn syrup

Garnish:   1 cup thawed frozen whipped topping

2 Tbsp. chopped peanuts

Heat oven to 450 F.  Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan.  (Refrigerate remaining crust for a later use.)  Bake at 450 F. for 9 to 11 minutes or until light golden brown.  Cool completely.

In small saucepan over low heat, melt ½ cup chocolate chips and 1 Tbsp. margarine with 2 tsp. water, stirring constantly until smooth.  Blend in powdered sugar until smooth.  Add additional water if necessary for desired spreading consistency.  Spread mixture over bottom and up sides of cooled crust.  Refrigerate.

In medium saucepan, combine 1 cup margarine and brown sugar.  Cook over medium heat until margarine is melted and mixture is smooth, stirring frequently.  Refrigerate 10 minutes.  In large bowl, beat peanut butter and brown sugar mixture at low speed until blended.  Beat 1 minute at medium-high speed.  Add 12 oz. whipped topping; beat 1 additional minute at low speed or until mixture is smooth and creamy.  Pour over chocolate layer.  Refrigerate.

In small saucepan over low heat, melt ½ cup chocolate chips and 1 Tbsp. margarine with 2 tsp. milk and corn syrup, stirring constantly until smooth.  Add additional milk if necessary for desired spreading consistency.  Spoon and gently spread topping mixture evenly over filling.  Refrigerate at least 2 hours to set topping.  For ease in serving, use sharp knife to score chocolate topping into serving pieces before topping is completely set.  To serve, use sharp knife dipped in warm water to cut through scored lines.  Garnish with whipped topping and peanuts.  Store in refrigerator.  10 to 12 servings

 

(Recipe for the Peanut Butter Luster Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

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Layered Chocolate Cheesecake Wedges Recipe

September 28, 2012 Leave a Comment

Layered Chocolate Cheesecake Wedges

I’m always looking for recipes that everyday people, like you and me, would like to sink their teeth into.  I haven’t made this Layered Chocolate Cheesecake Wedges recipe yet, but it will be on my list.

Layered Chocolate Cheesecake Wedges Recipe

Layered Chocolate Cheesecake Wedges

Chocolate Layer:   4 oz. semi-sweet chocolate, chopped

or 2/3 cup semi-sweet chocolate chips

2 Tbsp. margarine

1 Tbsp. amaretto

2 eggs, slightly beaten

¾ cup flour

½ cup sugar

Cheesecake Layer:   ½ cup sugar

1 Tbsp. flour

1 (8 oz.) package cream cheese, softened

2 Tbsp. margarine, softened

2 eggs

2 Tbsp. amaretto

Glaze:   2 Tbsp. semi-sweet chocolate chips

1 tsp. shortening

Preheat oven to 350F.  Grease and flour 9-inch round cake pan.  In medium saucepan over low heat, melt chocolate and 2 tablespoons margarine, stirring constantly until smooth.  Remove from heat; cool slightly.  Add 1 tablespoon amaretto and 2 eggs; blend well.  Stir in ¾ cup flour and ½ cup sugar; mix well.  Spoon into greased and floured pan.

In large bowl, beat ½ cup sugar, 1 tablespoon flour, cream cheese and 2 tablespoons margarine until light and fluffy.  Add eggs 1 at a time, beating well after each addition.  Blend in 2 tablespoons amaretto.  Pour over first layer.

Bake at 350F. for 35 to 50 minutes or until lightly browned.  Cool completely.

In small saucepan over low heat, melt glaze ingredients, stirring constantly until smooth.  Drizzle over cheesecake.  Refrigerate 2 hours.  Cut into wedges.  Serve with fresh fruit.  Store in refrigerator.   12 servings

(Recipe for the Layered Chocolate Cheesecake Wedges was in the Pillsbury Classic Cookbook; Real Home Baking, November 1994)

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Sesame Seed Cookies Recipe

September 27, 2012 Leave a Comment

Sesame Seed Cookies

My cousin, Rosemarie Calabro, has been making these Sesame Seed cookies for about 15 years.  They are really good, and every year at Christmas time she makes these cookies.  But I added a little more sugar (to make them sweeter) and nutmeg to the cookies.  So here goes!!

Sesame Seed Cookies Recipe

Sesame Seed Cookies

2 sticks margarine, softened

¾ cup sugar

3 eggs

3 ¾ cups flour

3 tsp. baking powder

½ cup milk

1 ½ tsp. vanilla

¾ tsp. nutmeg

Sesame seeds

Cream the margarine and sugar; mix well.  Add the eggs and mix well.

At this point add only 1 cup of flour and 1 teaspoon of baking powder to the creamed margarine mixture.  Then you add SOME of the milk (you have ½ cup to work with), vanilla and nutmeg, then you have 2 ¾ cup of flour and 2 teaspoons of baking powder still to add; so add a little of the flour and baking powder until the milk mixture is gone.

Roll the mixture into 1 ½ x 1 ½ logs; then into milk; then into the sesame seeds.

Put parchment lined baking sheets (get 4 sheets ready), put 5 sesame logs across; and 6 sesame logs down on the sheets.

Bake on 375 F. for 10 – 15 minutes or until lightly brown.

(Recipe for the Sesame Seed Cookies was given to me by Rosemarie Calabro.)

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Root Beer Cake Recipe

September 26, 2012 Leave a Comment

Root Beer Cake

It’s been a long time since I had made this Root Beer Cake (1993).  I was looking for a different cake to make to bring to work.  So I made this cake, and everyone seemed to like it.

Root Beer Cake Recipe

Root Beer Cake

2 cups flour

3 tsp. baking powder

½ tsp. salt

½ cup margarine, softened

¾ cup sugar

½ tsp. vanilla

2 eggs

1 cup root beer (NOT diet root beer)

Frosting:   1 envelope whipped topping mix

½ cup root beer, chilled (One 12 oz. can root beer contains the 1 ½ cups needed for this recipe)

 

Preheat oven to 375 F.  Grease and flour 13×9 inch pan.  In small bowl, combine flour, baking powder and salt.  In large bowl, beat margarine and sugar until light and fluffy.  Add vanilla and eggs; beat well.

At low speed, add dry ingredients alternately with 1 cup root beer, blending well after each addition.  Pour batter into greased and flour pan.  Bake at 375 F. for 20 to 25 minutes or until toothpick inserted in center comes out clean.  Cool completely.

In small bowl, prepare topping mix as dire for the liquid.  Frost cooled cake on package using ½ cup root beer for the liquid.  Frost cooled cake.  Store in refrigerator.          12 servings

(Recipe for the Root Beer Cake recipe was in Pillsbury Classic Cookbooks, Bake-Off Cookies & Cakes, April 1991)

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Festive Logs Cookie Recipe

September 25, 2012 Leave a Comment

Festive Logs Cookie Recipe

While I was looking through ALL my recipes, I came across the Festive Logs Cookie Recipe that was one of the cookies I used in one of my Christmas cookie baskets, many years ago.  This cookie is so easy to make and they are sooooooo good.

Festive Logs Cookie Recipe

Festive Logs

1 cup margarine, room temperature

1/3 cup sugar

2 tsp. brandy

2 tsp. vanilla

¼ tsp. salt

2 cups flour

2 cups chopped pecans (Fine)

Sifted powdered sugar

½ cup (3 oz.) semi-sweet chocolate chips, melted

Preheat oven to 325F.  In a large bowl, beat together margarine and sugar until light and fluffy.  Beat in brandy, vanilla and salt.  Add flour, beating until blended.  Stir in pecans. Shape dough into small logs, each 2 ½ inches long and ½ inch wide.  Place 2 inches apart on UNGREASED baking sheets.  Bake 15 to 20 minutes.  Cookies SHOULD NOT BROWN.  Remove cookies from baking sheets; cool on racks.  While still slightly warm, roll in powdered sugar.  Dip 1 (one) end of each cooled cookie in melted chocolate.  Let stand until set.

Makes about 48 cookies

(Recipe is from HPBooks Cookies, 1983)

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Mom’s Whoopie Pies Recipe

September 24, 2012 Leave a Comment

 

Mom’s Whoopie Pies

It wasn’t until 2009 that I had my first Whoopie Pie.  I was looking through one of my many cookbooks, and I found the recipe for Whoopie Pie.  I made it and couldn’t believe how easy it was, and the only thing I had to buy was the marshmallow crème.  Well, I couldn’t find that recipe, but I have another, this recipe was in AARP The Magazine and it’s from Joanne Weir, so here goes.

Mom’s Whoopie Pies Recipe

Mom’s Whoopie Pies

1 cup sugar

1 egg

½ cup butter, softened

1 tsp. vanilla

½ cup cocoa, sifted

1 tsp. baking soda

½ tsp. salt

2 cups flour

1 cup buttermilk

Filling:   ¾ cup butter, softened

1 cup confectioners’ sugar, sifted

1 ½ cups prepared marshmallow crème

2 tsp. vanilla

¼ tsp. salt

Preheat oven to 375 F.  With an electric mixer, bear sugar, egg, butter and vanilla until light and creamy.  In another bowl, mix the cocoa, baking soda, salt and flour; then blend with buttermilk into the creamed mixture.

Drop batter by the heaping tablespoon onto greased baking sheets and bake 7 to 9 minutes.  Remove from baking sheets and cool on wire rack.           Makes 30 mini-cakes.

To make filling, mix together all ingredients well.

To assemble, sandwich a heaping tablespoon of cream between two cakes, dividing cream evenly between the 15 whoopie pies.

(Recipe for Mom’s Whoopie Pies, was in AARP The Magazine, by Joanne Weir)

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Cinnamon Butter Cookies Recipe

September 23, 2012 Leave a Comment

Cinnamon Butter Spritz

Many, many years ago, (about 25 years ago) I bought two Viennese Classic Cookie Molds so I could make the Cinnamon Butter Cookies.  These trays had two unique shapes, nine cookies each, (times two).  You have to take your time, because you have to press the dough into the mold…bake…then unmold…they are really good.  Or you can use a cookie press…I think EVERYONE has one.  That is what I use now because it goes alot quicker.

Cinnamon Butter Cookies Recipe

Cinnamon Butter

1 cup butter

1 cup sugar

2 large eggs

3 cups flour

4 tsp. cinnamon

Preheat oven to 325F.  Cream butter; add sugar gradually.  Beat until very light and creamy; beat in eggs.  Add flour and cinnamon.  Stir until blended.

Press dough into ungreased mold and prick 3 times with fork (to keep dough from puffing while baking).  Dough should be level with top of mold.  Bake 10 to 15 minutes or until edges are slightly golden.  Remove from molds while hot.

If you can’t fine these pans; buy a Wilton Cookie Press and pick the shape you want (star, Christmas tree, etc.) Fill the press with the dough; then press the dough onto a cookie sheet.  Bake then at 325F. for 8 to 12 minutes.

* You can put ½ cup of finely chopped nuts in the batter (before they are baked).

* After the cookies are done baking and cool a while, I dip half in chocolate, and then I put candy sprinkles on them.

 

(Recipe for the Cinnamon Butter was on the Viennese Classic Cookie Mold, Wilton Cookie Maker, 1984)         

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Pistachio Pecan Party Cookies Recipe

September 22, 2012 Leave a Comment

Pistachio Pecan Party Cookies

Tender and flavorful, these Pistachio Pecan Party Cookies make a wonderful addition to a tray of festive cookies. These cookies have a hint of green color to them which is given when you add just 3 -5 drops of green food color.

Pistachio Pecan Party Cookies Recipe

Pistachio Pecan Party Cookies

½ cup powdered sugar

½ cup margarine, softened

½ cup oil

1 tsp. almond extract

2 eggs

1 (3 ½ oz.) pkg. instant pistachio pudding and pie filling mix

3 to 5 drops green food color

2 cups flour

½ tsp. baking soda

½ tsp. cream of tartar

1/8 tsp. salt

½ cup chopped pecans

Sugar

In a large bowl, combine powdered sugar, margarine, oil, almond extract, eggs, pudding mix and food color; mix well.  Add flour, baking soda, cream of tartar and salt; mix well.  Stir in pecans.  Cover with plastic wrap; refrigerate 1 hour for easier handling.

Preheat oven to 375 F.  Shape dough into 1-inch balls; roll in sugar.  Place 2 inches apart on ungreased cookie sheets.  Bake at 375 F. for 10 to 15 minutes or until edges are light golden brown.  Immediately remove from cookie sheets.                     4 ½ dozen cookies

(Recipe for the Pistachio Pecan Party Cookies was in Pillsbury Classic Cookbooks, Bake-Off Cookies & Cakes, April 1991)

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Chocolate Orange Cheesecake Recipe

September 21, 2012 Leave a Comment

Chocolate Orange Cheesecake

Everyone loves cheesecake!  Why don’t you try to make this Chocolate Orange Cheesecake…it’s to dye for! The cheesecake has a hint of orange flavor, and then it has chocolate orange hearts on the top that is baked into the cheesecake.

Chocolate Orange Cheesecake Recipe

Chocolate Orange Cheesecake

¾ cup graham cracker crumbs

4 (8 oz.) pkg. cream cheese, softened

1 1/3 cups sugar

4 eggs

2 Tbsp. orange flavored liqueur or orange juice

1 tsp. grated orange peel

3 oz. (3 squares) semi-sweet chocolate, melted

Preheat oven to 325 F.  Lightly grease bottom and sides of 9 inch springform pan.  Sprinkle graham crackers crumbs over bottom and sides of pan.  In large bowl, beat cream cheese until light and fluffy.  Gradually add sugar; beat well.  Add eggs, one at a time, beating well after each addition.  Add liqueur and orange peel; beat 2 minutes at medium speed, scraping sides of bowl occasionally.

In small bowl, reserve 1 ½ cups of batter.  Pour remaining batter into crumb-lined pan.  Slowly blend melted chocolate into reserved batter.  Drop spoonful’s of chocolate batter onto batter in pan.  Using a table knife, swirl chocolate batter through light batter to marble.

Bake at 325 F. for hour or until set.  To minimize cracking, place shallow pan half full of water on lower oven rack during baking.  Cool in pan.  Refrigerate several or overnight.  Before serving, carefully remove side of pan.      Makes 16 servings

Tip:  To form heart design in top of cheesecake, spoon chocolate batter by teaspoonful’s onto batter in pan, forming 9 drops around outside and 5 drops in center; continue to spoon batter onto drops using all of chocolate batter.  Starting in center of 1 outer drop, run knife through centers of outer drops’ run knife through center on inner drops, forming 2 separate rings of connected hearts.

 

(Recipe for the Chocolate Orange Cheesecake was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 56)

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 Chocolate Orange Cheesecake recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

 

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