My Favorite Biscotti Recipe

September 20, 2012 Leave a Comment

My Favorite Biscotti

This recipe for My Favorite Biscotti was in the Sunday newspaper back in October 30, 2011, by Pam Anderson. This biscotti recipe makes plenty “GUILT-FREE COOKIES”  for your party or holiday gifts. I love biscotti cookies and when I read the recipe, I thought that if you follow my blog, you would like it too.

My Favorite Biscotti Recipe

My Favorite Biscotti

3 ½ cups unbleached all-purpose flour

1 tsp. baking powder

¾ tsp. salt

4 large eggs, 2 egg yolks, and one egg white for brushing

2 cups sugar, plus extra for sprinkling

2 tsps. Vanilla

2 Tbsp. almond liqueur, such as Disaronno

1 Tbsp. anise seed

4 cups coarsely chopped whole almonds

Adjust oven rack to lower-middle and upper positions and heat oven to 325 F.  Line two large, rimmed baking sheets with parchment paper.

Whisk flour, baking powder and salt in a medium bowl.  Beat eggs, egg yolks and sugar with an electric mixer in large bowl until light, about 2 minutes; beat in vanilla, liqueur and anise.  Beat in dry ingredients and then almonds to form sticky but workable dough.

Divide dough into four portions on a heavily floured board, rolling each portion into an approximate 15-by-2-inch log.  Carefully transfer 2 logs to each baking sheet brushing each with egg white and sprinkling with sugar.  Bake until pale golden and just beginning to crack, 20 to 25 minutes.

Cool cookie logs on baking sheet until tepid, about 40 minutes.  Keeping oven racks in position, heat oven to 200 F.  Slice logs diagonally ½-inch thick with a serrated knife, laying slices on baking sheets in single layer.  (There will be enough cookies for 3 sheets).  Working 2 sheets at a time, bake biscotti until crisp and golden, about 25 minutes.  Remove from oven and cool.  (Can be stored in airtight container up to 2 weeks).

 

(Recipe for My Favorite Biscotti was in Sunday newspaper, Pam Anderson, October 30, 2011)

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Cheese Herb Muffins Recipe

September 19, 2012 Leave a Comment

Cheesy Herb Muffins

Who says that a muffin has to be sweet!  This Cheesy Herb Muffin is delicious made with onion and cilantro, just to name a few of the herbs that go inside these muffins.

Cheese Herb Muffins Recipe

Cheesy Herb Muffins

Topping:   ¼ cup finely chopped onion

¼ cup finely chopped fresh parsley

1 ½ to 3 tsp. dill seed

1 tsp. chopped fresh cilantro

Muffins:   2 cups flour

1 Tbsp. sugar

3 tsp. baking powder

½ tsp. salt

¼ cup margarine

4 oz. Muenster cheese, cut into ¼-inch cubes

2 Tbsp. grated Romano cheese

1 cup milk

1 egg

In a small bowl, combine all topping ingredients; blend well.  Set aside.

Preheat oven to 400 F.  Grease 12 muffin cups.  In a large bowl, combine flour, sugar, baking powder and salt; blend well.  Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.  Stir in cheese.

In small bowl, milk and egg; blend well.  Add to dry ingredients all at once; stir until dry ingredients are just moistened.  Fill greased muffin cups ¾ full.  Sprinkle topping evenly over batter in each cup; lightly press batter.

Bake at 400 F. for 19 to 21 minutes or until light golden brown.  Cool 1 minute.  Using a knife or small spatula, loosen sides of muffins.  Remove from pan.  Serve hot or warm.  12 muffins

 

(Recipe for the Cheesy Herb Muffins was in Pillsbury Classic Cookbook, Bake-Off 34th Contest Cookbook, page 24)

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Apple Spice Cupcakes Recipe

September 18, 2012 Leave a Comment

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

 

Apple Spice Cupcakes

Not only do these adorable cupcakes complement an autumn party, they’re super sellers at a bake sale, too.  A spice cake mix makes the moist treats a snap to stir up, and a fast frosting helps them stand out from other goodies.

Apple Spice Cupcakes Recipe

Apple Spice Cupcakes

1 pkg. spice cake mix

1 ¼  cups water

3 eggs

1/3 cup applesauce

Frosting:   1 pkg. (8oz.) cream cheese, softened

¼ cup butter, softened

1 tsp. vanilla

4 cups confectioners’ sugar

Red paste or liquid food coloring

24 pieces black (3/4 inch)

12 green spice gumdrops

Preheat oven to 350 F.  In a large bowl, beat the cake mix, water, eggs and applesauce on low speed for 30 seconds.  Beat on medium speed for 2 minutes.

Fill paper-lined muffin cups two-thirds full.  Bake at 350 F. for 18-22 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small bowl, beat the cream cheese, butter and vanilla until fluffy.  Gradually add sugar, beating until smooth.  Stir in food coloring.

Frost tops of cupcakes.  Insert licorice into center for apple stems.  Cut gumdrops in half; flatten and pinch to form leaves.  Place one leaf next to each stem.

(Recipe for Apple Spice Cupcakes Recipe was in the Taste of Home Cupcakes For Every Season, Display until April 5, 2011)

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Pumpkin Apple Streusel Muffins Recipe

September 17, 2012 Leave a Comment

Pumpkin Apple Nut Streusel Muffins

Its September now (2012) and soon it will time to bake all things PUMPKIN.  Well, I have this recipe for Pumpkin Apple Streusel Muffins…that’s really gooood. So here goes…

Pumpkin Apple Streusel Muffins Recipe

Pumpkin Apple Nut Streusel Muffins

2 ½ cups flour

2 cups sugar

1 Tbsp. pumpkin pie spice

1 tsp. baking soda

½ tsp. salt

2 eggs, lightly beaten

1 cup Libby’s Solid Pack Pumpkin

½ cup vegetable oil

2 cups peeled, finely chopped apples

½ cup chopped walnuts

Streusel topping

Preheat oven to 350 F.  In large mixer bowl, combine flour, sugar, spice mix, baking soda and salt; mix then set aside.  In medium bowl, combine eggs, pumpkin and oil.  Add liquid ingredients to dry ingredients; stir just until moistened.  Stir in apples and walnuts.

Spoon batter into greased or paper lined muffin cups; filling ¾ full.  Sprinkle Streusel topping over batter.  Bake 350 F. oven for 35 to 40 minutes or until toothpick comes out clean.

Streusel topping:  In small bowl, combine 2 tablespoons flour, ¼ cup sugar and ½ teaspoon cinnamon.  Cut in 4 teaspoons margarine until mixture is crumbly.

 

(Recipe for Pumpkin Apple Nut Streusel Muffins was on the back side of label)

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Chocolate Mint Bars Recipe

September 16, 2012 Leave a Comment

Chocolate Mint Bars

The dense base layer is like a rich, fudgy brownie, so don’t overcook it or the dessert bars will be dry.  Refrigerating the mint bars allows the chocolate top layer to set properly.  You can make the dessert up to one day ahead.  For a more grown-up-taste, you can also use dark chocolate chips for some or all of the semi-sweet chocolate chips in the glaze.

Chocolate Mint Bars Recipe

Chocolate Mint Bars

Bottom layer:    1 cup flour

½ tsp. salt

1 cup sugar

½ cup egg substitute

¼ cup butter, melted

2 Tbsp. water

1 tsp. vanilla

2 large eggs, beaten

1 (16 oz.) can chocolate syrup (about 1 1/3 cups)

Cooking spray

Mint layer:   2 cups powdered sugar

¼ cup butter, melted

2 Tbsp. fat-free milk

½ tsp. peppermint extract

2 drops green food coloring

Glaze:   ¾ semi-sweet chocolate chips

3 Tbsp. butter

Preheat oven to 350 F.   To prepare bottom layer; combine flour and salt; stir with a whisk.  Combine granulated sugar and next 6 ingredients in medium bowl; stir until smooth.  Add flour mixture to chocolate mixture, stirring until blended.  Pour batter into a 13×9-inch baking pan coated with cooking spray.  Bake at 350 F. for 28 minutes or until a wooden pick inserted in center comes out almost clean.  Cool completely in pan on wire rack.

To prepare mint layer, combine powdered sugar, ¼ cup melted butter and next 3 ingredients in a medium bowl; beat with a mixer until smooth.   Spread mint mixture over cooled cake.

To prepare glaze, combine chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl.  Microwave at HIGH 1 minute or until melted, stirring after 30 seconds.  Let stand 2 minutes.  Spread chocolate mixture evenly over top.  Cover and refrigerate until ready to serve.  Cut into 20 pieces/servings.

(Recipe for Chocolate Mint Bars, was in Cooking Light magazine)

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Pumpkin Cream Cheese Coffeecake Recipe

September 15, 2012 Leave a Comment

 

Pumpkin Crean Cheese Coffeecake

I love cream cheese coffeecake, but a few years ago I had Pumpkin Cream Cheese Coffeecake that was really, really good.  It has coconut and nuts in the cake which is different, but delicious at the same time.  Try it…and you tell me how you like it!!

Pumpkin Cream Cheese Coffeecake Recipe

Pumpkin Cream Cheese Coffeecake

2 ¼ cups flour

2 tsp. cinnamon

1 tsp. baking soda

½ tsp. salt

2 eggs

2 cups sugar

1 ¼ cups LIBBY’S Solid Pack Pumpkin

¼ cup vegetable oil

½ tsp. vanilla

Filling *

Topping **

Preheat oven to 350 F.   Combine flour, cinnamon, baking soda and salt in large bowl.  Then combine eggs, sugar, pumpkin, oil and vanilla in a small bowl; mix well.  Add liquid ingredients to flour mixture; stir until just moistened.

Spread batter into greased 13×9-inch pan.  Top with heaping teaspoons on Filling.  Swirl with knife to marbleize.  Sprinkle with Topping.

Bake in 350 F. oven for 30 to 35 minutes or until wooden pick inserted in center comes out clean.  Cool on wire rack.

Filling *      –  Combine 8 ounces softened cream cheese, 1 egg and 1 tablespoon sugar in small bowl.

Topping ** –  Combine ¾ cup flake coconut, ½ cup chopped nuts, ¼ cup sugar and ½ teaspoon cinnamon in small bowl.

(Recipe for Pumpkin Cream Cheese Coffeecake was on the back side of label)

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Chris Kringle Cookie Recipe

September 14, 2012 Leave a Comment

Chris Kringle Cookies

When I was living in Albany, NY, I got the Chris Kringle recipe from a friend of mine in 1988.  This recipe I baked for just about every holiday.  I still make these cookies (2012) for Valentine’s Day and Christmas every year.

Chris Kringle Cookie Recipe

Chris Kringle

½ cup margarine

½ cup butter

2 cups sugar

3 eggs

1 ½ tsp. cream of tartar

1 ½ tsp. baking soda * dissolve in 2 tablespoons milk

1 tsp. salt

1 tsp. vanilla

(Add 2 oz. unsweet chocolate before flour is added – if you want chocolate cookies)

4 ½ cups flour

Preheat oven to 350F.  Cream margarine, butter and sugar until it gets creamy (about 6 minutes).  Add eggs, cream of tartar, baking soda, salt, and vanilla (unsweet chocolate ONLY if you’re making chocolate cookies) and 3 cups flour; mix together until flour is mix in well.  Add the rest of flour (1 ½ cups flour).  Chill batter overnight.

Roll the cookies THICK on ungreased sheets.  Bake for 13 minutes; until light in color.

 Icing:  2 ½ – 3 cups powder sugar

6 Tbsp. margarine, softened

1/8 to 1/2 cup milk

1 -2 tsp. milk

Mix margarine with powdered sugar, milk and vanilla.  Make as THICK or THIN, as you like it.

 

(Recipe for Chris Kringle and Icing came from a friend, 1988)

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Chocolate Lemon Cream Bars Recipe

September 13, 2012 Leave a Comment

Chocolate Lemon Cream Bars

Cake mix makes a delicious base and topping for these Chocolate Lemon Cream Bars.   It will taste good with freshly brewed coffee that is garnished with a twist of lemon.

Chocolate Lemon Cream Bars Recipe

Chocolate Lemon Cream Bars

Base:   1 pkg. Pillsbury Plus Devil’s Food Cake Mix

½ cup margarine, softened

1 egg

½ cup chopped walnuts

Filling:   8 oz. pkg. cream cheese, softened

14 oz. can sweetened condensed milk (NOT EVAPORATED)

3 Tbsp. lemon juice

1 Tbsp. grated lemon peel

1 egg

Preheat oven to 350 F.  Grease 13×9 inch pan.  In large bowl, combine cake mix, margarine and egg; mix at low speed until combined.  Stir in the walnuts.  Reserve 1 ½ cups for topping; set aside.  Press remaining mixture in bottom of greased pan.  Bake at 350 F. 10 minutes; cool 5 minutes.

Beat cream cheese in medium bowl until light and fluffy.   Add remaining filling ingredients and beat at medium speed until smooth.  Pour evenly over partially baked crust; sprinkle with reserved topping.  Bake at 350 F. for an additional 20 t 25 minutes or until center is set.  Cool completely.  Cut into bars.  Store in refrigerator.    Makes 36 bars.

 

(Recipe for the Chocolate Lemon Cream Bars was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 69)

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Mint Chocolate Stars Recipe

September 12, 2012 Leave a Comment

Mint Chocolate Stars

Your guests will enjoy these perfect after-dinner mints, “Mint Chocolate Stars”.  Bring them out with your dessert…have coffee and tea…and these mint chocolate stars.

Mint Chocolate Stars Recipe

Mint Chocolate Stars

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

6 oz. (1 cup) milk chocolate chips

¼ cup dairy sour cream, room temperature

¼ tsp. mint extract

12 spearmint leaf gumdrops candies, cut into fourths

 

Line cookie sheets with waxed paper.  In a small saucepan, melt chocolate-flavored candy coating and milk chocolate chips over low heat; stirring constantly.  Remove from heat; whisk in sour cream and mint extract.  Fill pastry bag with chocolate mixture and fit with star tip.  Pipe chocolate mixture into 1 inch stars on waxed paper-lined cookie sheets.  Garnish top of each candy with spearmint gumdrop piece.  Refrigerate until candy is set.   4 dozen candies.

(Recipe for the Mint Chocolate Stars was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 85)

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Rosemary Onion Rolls Recipe

September 11, 2012 Leave a Comment

Rosemary Onion Rolls

These Rosemary Onion Rolls are made in muffin cups…but they aren’t muffins.  Try them for a late breakfast or for a mid-afternoon snack.

Rosemary Onion Rolls Recipe

Rosemary Onion Rolls

1 to 2 Tbsp. margarine

2 Tbsp. olive oil

1 cup finely chopped onions

2 Tbsp. milk

½ to 1 tsp. rosemary, crushed

¼ tsp. salt

2 (10 oz.) cans Hungry Jack Refrigerated Flaky Biscuits

Preheat oven to 375 F.  Grease 10 muffins cups.  Melt margarine in large skillet over medium heat.  Add olive oil and onions; cook 5 to 7 minutes or until onions are tender, stirring frequently.  Add milk, rosemary and salt; cook an additional 2 minutes, stirring constantly.  Cool slightly.

Separate dough into 20 biscuits.  Using 2 biscuits, place 1 biscuit on top of another; firmly press edges to seal, leaving ¼ of edge to form pocket.  Repeat with remaining biscuits.  Place biscuits, open side up, in each greased muffin cup.  Spoon 2 rounded teaspoonful’s onion mixture into open space between biscuits in each cup.  Bake at  375 F. for 16 to 21 minutes or until golden brown.  Serve warm.   10 rolls

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