Cranberry and Pistachio Chocolate Bark Recipe

October 17, 2012 Leave a Comment

Cranberry and Pistachio Chocolate Bark

Cranberry and Pistachio Chocolate Bark is easy to make.  So here goes!

Cranberry and Pistachio Chocolate Bark Recipe

Cranberry and Pistachio Chocolate Bark

1 cup semi-sweet chocolate chips

2 oz. sweet baking chocolate, cut into pieces

½ cup pistachio nuts

½ cup sweetened dried cranberries

Line cookie sheet with foil.  In small saucepan, melt chocolate chips and chocolate pieces over low heat, stirring constantly until smooth.

Stir in pistachio and cranberries.  Pour onto foil lined cookie sheet; spread to ¼ inch thickness.  Refrigerate 30 minutes or until firm.

Break bark into pieces.  Store in covered container in refrigerator.      20 (2×2 inch) pieces.

TIP:  To melt the chocolate in the microwave, place it in an uncovered microwave-safe container.  Microwave it on MEDIUM for 3 to 4 minutes, stirring once every minute or until the chocolate is melted and smooth.

 

(Recipe for the Cranberry and Pistachio Chocolate Bark was in Pillsbury Classic Cookbook, Festive Holiday Baking, November 1998)

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Fried Bow-Ties by Minnie DiFulvio/The Greco Family “Cook”Book

October 16, 2012 1 Comment

Fried Bow-Ties

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 recipe to the cookbook.

Fried Bow-Ties by Minnie DiFulvio/The Greco Family “Cook”Book

Fried Bow-Ties

3 eggs

1 Tbsp. sugar

1 tsp. vanilla

Flour (as much as it takes to make a medium dough mix (see instructions)

Cooking oil (enough to deep fry)

Powdered sugar (enough to roll cookies into)

 

Mix eggs, sugar and vanilla.  Add flour.  Start with 2 cups and add ½ cup at a time until you can knead the dough.  Place in a lightly greased bowl and cover for 1 hour.

Cut dough in pieces and put each piece through macaroni machine until the piece is long and thin.  (If you don’t have a machine, use a rolling pin to roll the dough paper thin.)

Place on board, and cut with a pasty wheel (to make a fluted edge) into 6” strips.  Tie each strip into  a loose single knot and deep fry quickly in a pan of hot oil.  Remove knot-cookie from oil, and place on paper towel to absorb oil.  Roll in powdered sugar.

(Recipe for the Fried Bow-Tie Recipe was in the Greco Family “Cook”Book. Minnie DiFulvio, 1998.)

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Apple Nut Lattice Tart Recipe

October 15, 2012 1 Comment

Apple Nut Lattice Tart

A distinctive lattice top, golden raisins and walnuts make this apple pastry special.  Why don’t you try this Apple Nut Lattice Tart?  It’s October, and time to start baking with apples!!

Apple Nut Lattice Tart Recipe

Apple Nut Lattice Tart

15 oz. package Pillsbury All Ready Pie Crusts

1 tsp. flour

Filling:   3 to 3 ½ cups thinly sliced, peeled apples

½ cup sugar

3 Tbsp. golden raisins

3 Tbsp. walnut or pecans, chopped

½ tsp. cinnamon

¼ to ½ tsp. grated lemon peel

2 tsp. lemon juice

1 egg yolk, beaten

1 tsp. water

Glaze:   ¼ cup powdered sugar

1 to 2 Tbsp. lemon juice

Prepare pie crust according to package directions  for two-crust pie using 10 inch tart pan with removable bottom or 9 inch pie pan.  Preheat oven to 400 F.  Place 1 prepared crust in pan; press in bottom and up sides of pan.  Trim edges if necessary.

In large bowl, combine apples, sugar, raisins, walnuts, cinnamon, lemon peel and 2 tsp. lemon juice.  Spoon into pie crust-lined pan.

To make lattice top, cut remaining crust into ½ inch wide strips.  Arrange strips in lattice design over apple mixture.  Trim and seal edges.  In small bowl, combine egg yolk and water; gently brush over lattice.  Bake at 400 F. for 40 to 60 minutes or until golden brown and apples are tender.  Cool 1 hour.

In small bowl, combine glaze ingredients; drizzle over slightly warm tart.  Cool; remove sides of pan.

8 servings

(Recipe for the Apple Nut Lattice Tart recipe was in Pillsbury; Simply From Scratch, Scrumptious, Easy Recipes, 1986.)

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Cream Cheese Cherry Strudel Recipe

October 14, 2012 Leave a Comment

Cream Cheese Cherry Strudel

I haven’t made this Cream Cheese Cherry Strudel recipe, but I will make it soon, because it sounds soooo goooood.  If anyone wants to make this recipe…please do.  But you will have to contact me on Facebook to let me know what you think.

Cream Cheese Cherry Strudel Recipe

Cream Cheese Cherry Strudel

3 oz. package cream cheese, softened

¼ cup sugar

¼ tsp. almond extract

6 (13×9 inch) frozen fillo (phyllo) pastry sheets, thawed

¼ cup margarine, melted

3 Tbsp. PLAIN bread crumbs

16 oz. can pitted tart or dark sweet cherries, well drained

¼ cup sliced almonds

1 tsp. sugar

Heat oven to 375 F.  Grease cookie sheet.  In medium bowl, combine cream cheese, ¼ cup sugar and almond extract; set aside.

Unroll fillo sheets; cover with plastic wrap or towel.  Place 1 fillo sheet on large sheet of plastic wrap.  Brush with melted margarine and 1 tablespoon bread crumbs.  Repeat layering 5 more times, using melted margarine on each sheet and 1 tablespoon bread crumbs on alternating sheets.  (Top fillo should be brushed margarine only.)  Spread cream cheese mixture over fillo to 1 ½ inches from each edges.  Top with cherries and almonds.  Fold shorter sides of fillo 1 inch over filling.  Starting with longer side and using plastic wrap, lift fillo and carefully roll up jelly-roll fashion.  Place on prepared cookie sheet.  Brush with remaining melted margarine and sprinkle with 1 teaspoon sugar.  Bake at 375 F. for 25 to 30 minutes or until golden brown.     6 to 8 servings

 

(Recipe for the Cream Cheese Cherry Strudel 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.

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Nut Mallo Goodies Recipe

October 13, 2012 Leave a Comment

Nut Mallow Goodies

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 recipe to the cookbook.

Nut Mallo Goodies Recipe by Mary Beth Schofield/The Greco Family “Cook”Book

Nut Mallow Goodies

1 cup chocolate chips

1 cup butterscotch chips

½ cup peanut butter

3 cups miniature marshmallows

1 cup salted peanuts

 

Combine chocolate chips, butterscotch chips and peanut butter in top of a double boiler until morsels melt.  Add marshmallows and salted peanuts.  Mix well.  Spread in lightly-greased 8” square pan.  Chill until firm.  Cut into 1” squares.      Makes 64 one-inch squares

(Recipe for the Nut Mallo Goodies was in the Greco Family “Cook”Book. Mary Beth Schofield, 1998.)

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Easy Cobbler by Bette Ann DiFulvio/The Greco Family “Cook”Book

October 12, 2012 Leave a Comment

Easy Cobbler

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 is great served WARM with vanilla ice cream or whipped cream!  Easy – – a family favorite in our home.

Easy Cobbler by Bette Ann DiFulvio/The Greco Family “Cook”Book

Easy Cobbler

¼ cup oil

1 white cake mix

2 eggs, slightly beaten

½ cup water

1 can (your favorite) pie filling

Pour oil into a 9×13 cake pan.  Add cake mix, water and eggs.  Mix with a fork so all is wet – no need to mix vigorously.  Spoon pie filling over cake and bake according to cake mix directions.

 

(Recipe for the Easy Cobbler recipe was in the Greco Family “Cook”Book, Bette Ann DiFulvio, 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.

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Chocolate Turtle Cheesecake by Michelle Roma/The Greco Family “Cook”Book

October 11, 2012 Leave a Comment

Chocolate Turtle Cheesecake

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.

 

Only 5 minutes to prepare.   Serves 12

Chocolate Turtle Cheesecake by Michelle Roma/The Greco Family “Cook”Book

Chocolate Turtle Cheesecake

1 (14 oz.) package of caramels

1 (5 oz.) can evaporated milk

1 ¼ cup pecans, chopped

1 (9”) chocolate crumb pie crust

1 (3 oz.) package cream cheese

½ cup sour cream

¼ cup milk

1 package instant chocolate pudding

2/3 cup fudge topping

Place caramels and evaporated milk into heavy saucepan.  Heat on medium.  Stir constantly until smooth (about 5 minutes).  Stir in 1 cup of pecans.  Pour into pie crust.  Combine cream cheese, sour cream and milk in blender until smooth.  Add pudding mix and blend 30 seconds more.

Chill, loosely covered (15 minutes).  Drizzle fudge topping over pudding layer.  Sprinkle ¼ cup chopped pecans.  Chill, loosely-covered until ready to serve.

(Recipe for the Chocolate Turtle Cheesecake recipe was in the Greco Family “Cook”Book, Michelle 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 Chocolate Turtle Cheesecake, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Cider Pumpkin Bread Recipe

October 10, 2012 Leave a Comment

Cider Pumpkin Bread

It’s October and I found this Cider Pumpkin Bread in one of my cookbook (Pillsbury Simply from Scratch; Scrumptious, Easy Recipes; 1986).  Well, soon it will be PUMPKIN season, so there is no better time to try out this recipe, who knows, you might like it!!

Cider Pumpkin Bread Recipe

Cider Pumpkin Bread

1 cup firmly packed brown sugar

1 cup canned pumpkin

½ cup oil

½ cup apple cider or apple juice

1 ¾ cups flour

½ cup whole wheat flour

3 tsp. baking powder

 1 ½ tsp. cinnamon

½ cup chopped nuts

½ cup raisins

 

Heat oven to 350 F.  Grease and flour bottom only of 9×5 inch loaf pan.  In large bowl, combine brown sugar, pumpkin, oil, apple cider and egg; mix well.  Add flour, whole wheat flour, baking powder and cinnamon; stirring just until moistened.  Stir in nuts and raisins.  Pour into prepared pan.

Bake at 350 F. for 55 to 65 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pan.  Cool completely.  Wrap tightly and store in refrigerator.   1 loaf

(Recipe for the Cider Pumpkin Bread 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.

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Wooly Spider Whoopie Pies Recipe

October 9, 2012 Leave a Comment

Wooly Spider Whoopie Pies

These whoopies pies you should make them before Halloween.  I made them in 2010 for my husband’s office…the Wooly Spider Whoopies Pies, everyone seemed to like them.

Wooly Spider Whoopie Pies Recipe

Wooly Spider Whoopie Pies

2 cups flour

½ cup plus 2 Tbsp. coco powdered, divided

1 ¼ baking soda

1 tsp. salt

1 cup (2 sticks) butter, softened, divided

1 cup packed brown sugar

1 egg

2 tsp. vanilla, divided

1 cup buttermilk

1 ¼ cups powdered sugar

2 cup marshmallow crème

1/3 cup chocolate sprinkles

1 cup semi-sweet chocolate chips

12 candy coated chocolate pieces

12 black twists, sliced in half

Preheat oven to 350 F.  Spray two cookie sheets with nonstick cooking spray.

Sift flour, ½ cup cocoa, baking soda and salt in medium bowl.  Beat ½ cup butter, brown sugar, egg and 1 teaspoon vanilla in large bowl with electric mixer at medium speed until blended.  Alternately add flour mixture and buttermilk, beating at low speed after each addition until smooth and well blended.  Spoon scant ¼ cupful 2 inches apart onto prepared cookie sheets.

Bake 12 minutes or until puffed and tops spring back when lightly touched.  Cool on cookie sheets 10 minutes.  Remove to wire racks; cool completely.

Meanwhile, beat remaining 2 tablespoons cocoa, ½ cup butter, 1 teaspoon vanilla, powdered sugar and marshmallow crème in large bowl with electric mixer at medium speed until smooth.

Spread rounded side of six cakes with melted chocolate.  Dip in sprinkles; place candy-coated pieces on top to create eyes.  Cool completely.

Spread bottom of remaining six cakes with cream filling; lay four licorice stripes across middle.  Top with dipped cake halves.          Makes 6 pies

(Recipe for Wooly Spider Whoopie Pies was in Halloween…Food, Fun & Crafts, October 25, 2011)

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.

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Apricot Date Bread Recipe

October 8, 2012 1 Comment

Apricot Date Bread

This bread, Apricot Date Bread, is made with dried apricots, date and walnuts.  It will go well with a hot cup of tea, on a Sunday morning…

Apricot Date Bread Recipe

Apricot Date Bread

½ cup dried apricots, cut into strips

Boiling water

½ cup chopped dates

½ cup chopped walnuts

1 cup firmly packed brown sugar

1 ½ cups milk

¼ cup oil

1 egg

2 ¾ cups flour

¾ tsp. baking powder

¾ tsp. baking soda

¾ tsp. salt

Heat oven to 350 F.  Grease and flour bottom only of 9×5 inch loaf pan.  In a small bowl, cover apricots with boiling water and let stand 5 minutes; drain.  Add dates and walnuts.  In a large bowl, combine brown sugar, milk, oil and egg; mix well.  Add flour, baking powder, baking soda and salt to brown sugar mixture, stirring just until moistened.  Stir in apricots, dates and walnuts.  Pour into prepared pan.

Bake at 350 F. for 60 to 70 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes; remove from pan.  Cool completely.  Wrap tightly and store in refrigerator.   1 loaf

Orange Cream Cheese Spread

8 oz. cream cheese, softened

¼ cup orange marmalade

In small bowl, beat cream cheese until light and fluffy.  Gradually add orange marmalade, beating until well combined.  Refrigerate.     1 cup

(Recipe for the Apricot Date Bread 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 Apricot Date Bread, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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