Chocolate Macadamia Nut Pie Recipe

October 28, 2012 Leave a Comment

Chocolate Macadamia Nut Pie

The recipe for Chocolate Macadamia Nut Pie was in Karo Sweet & Simple Recipes.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best frozen pie crust I’ve ever had.

Chocolate Macadamia Nut Pie Recipe

Chocolate Macadamia Nut Pie

3 squares (1oz. each) semi-sweet chocolate

¼ cup margarine

½ cup heavy cream

½ cup Karo Light Corn Syrup

3 eggs

1/3 cup sugar

1/3 cup packed brown sugar

1 jar (3 ½ oz.) macadamia nuts, coarsely chopped & toasted (about ¾ cup)

Oeonoque Orchards (Mrs. Smith’s) homestyle pie crust

Whipped cream and macadamia nuts dipped in chocolate (optional)

Preheat oven to 350 F.  In small heavy saucepan combine chocolate and margarine; stir over low heat until melted and smooth.  Remove from heat.  Stir in cream and corn syrup until well blended.  In medium bowl beat eggs and sugars until well mixed.  Stir in chocolate mixture until blended.  Stir in macadamia nuts.  Pour into pie crust.

Bake 40 minutes or until knife inserted halfway between center and edge comes out clean.  Cool on wire rack.  If desired, serve with whipped cream am macadamia nuts.    8 servings

TIP:  Although macadamia nuts make this pie extra special and extra rich, you can make an equally exotic version with roasted UNSALTED cashews or pistachios.

(Recipe for the Chocolate Macadamia Nut Pie was in Karo Sweet & Simple Recipes, 1992)

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 of the recipe.

Hope you enjoyed the Chocolate Macadamia Nut Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Pie Recipes Tagged With: , , , ,

Cut-out Sugar Cookies by Karen Bennett/The Greco Family “Cook”Book

October 27, 2012 Leave a Comment

C ut-out Sugar Cookies

I make these in different shapes all year round.  I also make them for family wedding, showers, etc.

Cut-out Sugar Cookies by Karen Bennett/The Greco Family “Cook”Book

Cut-out Sugar Cookies

1 ½ cups sugar

2 sticks margarine

1 egg

½ tsp. salt

½ tsp. baking soda

1 tsp. baking powder

1 tsp. vanilla

½ cup sour cream

3 cup flour (maybe more)

Frosting:   3 – 4 Tbsp. butter

Milk and powdered sugar (as needed for desired consistency)

 

Combine and mix all ingredients (except sour cream and flour).  Add sour cream to mixture.  Add flour in small amounts until dough can be formed into a ball.  Refrigerate for 1 hour.  Using a small amount at a time, roll out the dough and cut out the desired shapes.  Bake 350 F. for 5 – 8 minutes.  (Temperature may vary, so make sure they don’t get too brown.)  Cool on rack.

Frosting:   Melt butter.  Add powdered sugar slowly to milk making sure frosting isn’t too loose.  Add melted butter.  Add more sugar and milk, depending on how much you need, until frosting is creamy.  Food coloring may be added to frosting for variety.  Spread with a knife.  Let dry for a few hours.

(Recipe for the Cut-out Sugar Cookies recipe was in the Greco Family “Cook”Book, Karen Bennett, 1998.)

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 of the recipe.

Hope you enjoyed the Cut-out Sugar Cookies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Cookie Recipes Tagged With: , ,

English Toffee Crunch Cake Recipe

October 25, 2012 Leave a Comment

English Toffee Crunch Cake

This cake, English Toffee Crunch Cake, would be good with chocolate cake, if you can’t find the German Chocolate.  But if you’re like me, you wouldn’t make the cake until you found the right cake mix.  You should really try this cake…its gooood!

English Toffee Crunch Cake Recipe

English Toffee Crunch Cake

Cake:   1 pkg. Pillsbury Plus German Chocolate Cake Mix

1 ¼ cups water

1/3 cup oil

3 eggs

Frosting:   2 cups whipping cream

¼ tsp. instant coffee

3 Tbsp. firmly packed brown sugar

1 Tbsp. chocolate flavored liqueur, if desired

6 (1 1/8 oz.) English toffee candy bars

 

Heat oven to 350 F.  Grease and flour two 8 or 9 inch round cake pans.  In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed.  Pour into prepared pans.  Bake at 350 F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.  Cool 15 minutes; remove from pans.  Cool completely.

In large bowl, beat whipping cream and instant coffee until slightly thickened.  Add brown sugar and continue beating until stiff peaks form.  Fold in liqueur.  Split each cake layer in half horizontally to form 4 layers.  Place 1 cake layer cut side up on serving plate.  Spread with ½ cup of frosting.  Crush one candy bar and sprinkle over frosting.  Top with a second cake layer cut side down; spread with another ½ cup of frosting.  Crush one candy bar and sprinkle over frosting.  Repeat with remaining layers.  Frost top and sides with remaining frosting.  Coarsely chop remaining candy bars and sprinkle on top and sides of cake.  Refrigerate until ready to serve.  Store in refrigerator.      12 servings

(Recipe for the English Toffee Crunch Cake recipe, Pillsbury Classic Cookbook, Chocolate Lovers III, Our Most Irresistible & Requested Recipes, 1988.)

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 of the recipe.

Hope you enjoyed the English Toffee Crunch Cake, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Cake Recipes Tagged With: , , , ,

Onion Rye Muffins Recipe

October 24, 2012 Leave a Comment

Onion Rye Muffins

For those of you who are used to having muffins that are SWEET, why don’t you try the Onion Rye Muffins, the next time you’re in the mood for something different?

Onion Rye Muffins Recipe

Onion Rye Muffins

¾ cup chopped onions

½ cup margarine

1 ¼ cups flour

¾ cup medium Rye flour

2 Tbsp. sugar

3 tsp. baking powder

¾ tsp. salt

½ tsp. caraway seed, crushed

½ cup milk

2 eggs

 

Heat oven to 400 F.  Line with paper baking cups or grease 12 muffins cups.  In small skillet, cook onions in margarine until soft; set aside.

In large bowl, combine flour, rye flour, sugar, baking powder, salt and caraway seed; mix well.  In small bowl, combine milk, eggs and cooked onion; beat well.  Add to dry ingredients, stirring just until moistened.  Fill prepared muffin cups 2/3 full.

Bake at 400 F. for 15 to 20 minutes or until toothpick inserted in center comes out clean.   Immediately remove from pan.  Serve warm.    12 muffins

 

(Recipe for the Onion Rye Muffins recipe was in Pillsbury; Simply From Scratch, Scrumptious, Easy Recipes, 1986.)

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 of the recipe.

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

PrintFriendlyShare
Filed Under: Muffin Recipes Tagged With: , ,

Rocky Road Fudge Bars Recipe

October 23, 2012 Leave a Comment

The Rocky Road Fudge Bars is simply delicious!  It has Chocolate chips, cream cheese,  sugar and nuts…put it all together…its HEAVEN.

Rocky Road Fudge Bars Recipe

Rocky Road Fudge Bars

½ cup margarine

1 oz. (1 square) unsweetened chocolate, chopped

1 cup flour

1 cup sugar

1 tsp. baking powder

1 tsp. vanilla

2 eggs

¾ cup chopped nuts

Filling:   8 oz. pkg. cream cheese, softened, reserving 2 oz. for frosting

¼ cup margarine, softened

½ cup sugar

2 Tbsp. flour

½ tsp. vanilla

1 egg

¼ cup chopped nuts

1 cup semi-sweet chocolate chips

Frosting:   2 cups miniature marshmallows

¼ cup margarine

¼ cup milk

1 oz. (1 square) unsweetened chocolate, chopped

Reserved 2 oz. cream cheese

3 cups powdered sugar, sifted

1 tsp. vanilla

Hope you enjoyed the Rocky Road Fudge Bars, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

PrintFriendlyShare
Filed Under: Cake Recipes Tagged With: , , , ,

Chocolate Cake by Angie Dellos/The Greco Family “Cook”Book

October 22, 2012 Leave a Comment

Chocolate Cake

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipes to the cookbook.

 

This recipe was requested by my niece, Gloria Greco.  I made this cake once a week for years when my children were growing up.  Maybe that’s why, to this day, they all have chocolate cravings!

Chocolate Cake by Angie Dellos/The Greco Family “Cook”Book

Chocolate Cake

¼ lb. margarine

1 cup water

4 Tbsp. cocoa

2 eggs

2 cups sugar

1 ½ tsp. baking soda

2 cups flour

½ cup Sour milk *

1 tsp. vanilla

 

Melt, and then cool the margarine, water and cocoa.  In a mixing bowl, combine eggs, sugar, baking soda, flour, sour milk and vanilla; mix well.  Pour into greased 9×13” baking dish and bake 350 F. for 40 minutes.

*To make sour milk, add  1 tbsp. vinegar to regular milk, or

                                                    1 Tbsp. lemon juice, or

                                                    1 ¼ tsp. cream of tartar

 

(Recipe for the Chocolate Cake recipe was in the Greco Family “Cook”Book, Angie Dellos, 1998.)

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 of the recipe.

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

PrintFriendlyShare
Filed Under: Cake Recipes Tagged With: ,

Orange Cheesecake Recipe

October 21, 2012 1 Comment

Orange Cheesecake

When you make this Orange Cheesecake, make it the day before you need it.  Cheesecake always tastes better when it has time to chill.

Orange Cheesecake Recipe

Orange Cheesecake

Crust:   2 cups finely crushed gingersnaps cookies

3 Tbsp. butter, melted

Filling:   3 (8 oz.) package cream cheese, softened

1 cup sugar

3 eggs

1 Tbsp. grated orange peel

Topping:   ½ cup water

¼ cup frozen orange juice concentrate, thawed

1/3 cup sugar

1 Tbsp. cornstarch

Heat oven to 325 F.  In medium bowl, combine crust ingredients; mix well.  Press in bottom and 2 inches up sides of ungreased 9-inch springform pan.

In large bowl, beat cream cheese until light and fluffy.  Gradually add 1 cup sugar, beating well.  Add eggs one at a time, beating well after each addition.  Add orange peel; blend well.   Pour into crust lined pan.

Bake at 325 F. for 50 to 60 minutes or until almost set.  Cool 1 hour or until completely cooled.

In small saucepan, combine all topping ingredients; mix well.  Cook over medium heat until bubbly and thickened, stirring constantly.  Cool 5 minutes; spoon over cheesecake.  Refrigerate at least 3 hours or overnight before serving.  Garnish as desired.     16 servings

(Recipe for the Orange Cheesecake was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

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 of the recipe.

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

PrintFriendlyShare
Filed Under: Cake Recipes Tagged With: , ,

Mexican Corn Muffin Recipe

October 20, 2012 1 Comment

Mexican Corn Muffins

Whenever you feel like having a muffin that’s a little different, try the Mexican Corn Muffins.

Mexican Corn Muffin Recipe

Mexican Corn Muffins

1 ¼ cups flour

¾ cup cornmeal

2 Tbsp. sugar

4 tsp. baking powder

½ tsp. salt

¾ cup milk

¼ cup sour cream

¼ cup oil

1 egg

4 oz. can green chilies, drained, and chopped

Heat oven to 400 F.  Line with paper baking cups or greased 12 muffin cups.  In a large bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well.  In medium bowl, combine milk, sour cream, oil, egg and chiles; beat well. Add to dry ingredients, stirring just until moistened.

Fill prepared muffin cups 2/3 full.  Bake at 400 F. for 18 to 22 minutes or until light golden brown.  Immediately remove from pan.  Serve warm.       12 muffins

 

(Recipe for the Mexican Corn Muffins recipe was in Pillsbury; Simply From Scratch, Scrumptious, easy recipes, 1986.)

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 of the recipe.

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

PrintFriendlyShare
Filed Under: Muffin Recipes Tagged With: , ,

Cherry Cake Recipe by Amy Roma/The Greco Family “Cook”Book

October 19, 2012 1 Comment

 

Cherry Cake

Cherry Cake Recipe by Amy Roma/The Greco Family “Cook”Book

Cherry Cake

1 cup sugar

1 cup shortening

2 eggs

1 cup sour cream

2 ½ cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. vanilla

2 cans cherry pie filling

 

Mix sugar, shortening, vanilla and eggs.  Add dry ingredients, alternating with sour cream.  Set aside 1 ½ cups of the batter.  Spread remaining batter in bottom of a greased pan.  Spread 2 cans of cherry pie filling over batter.  Drop the remaining batter by spoonful’s to the top.  Bake on 350 F. for 30 minutes.

 

(Recipe for the Cherry Cake recipe was in the Greco Family “Cook”Book, Amy Roma, 1998.)

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 of the recipe.

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

PrintFriendlyShare
Filed Under: Cake Recipes Tagged With: ,

Aloha Muffins Recipe

October 18, 2012 1 Comment

Aloha Muffins

Whenever I have a recipe that has pineapple in it, I always think of Hawaii.  So try my Aloha Muffins…and see if you think of Hawaii with each bite?

Aloha Muffins Recipe

Aloha Muffins

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

½ cup macadamia nuts, chopped

½ cup coconut

½ cup margarine, melted

½ cup honey

2 eggs

8 ¼ oz. can crushed pineapple, undrained

Heat oven to 375 F.  Line with paper baking cups or grease 18 muffins cups.  In large bowl, combine flour, baking powder, baking soda, macadamia nuts and coconut; mix well.  In small bowl, mix margarine, honey, eggs and undrained pineapple; beat well.  Add to dry ingredients, stirring just until moistened.  Fill prepared muffin cups 2/3 full.

Bake at 375 F. for 15 to 20 minutes or until toothpick inserted in center comes out clean.  Immediately remove from pans.  Serve warm.    18 muffins.

(Recipe for the Aloha Muffins recipe was in Pillsbury; Simply From Scratch, Scrumptious, Easy Recipes, 1986.)

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 of the recipe.

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

PrintFriendlyShare
Filed Under: Muffin Recipes Tagged With: , , ,
« Older Posts

To the Top