November 2012 Archives - Annette's Sweet Treats

Cinnamon Candy Cane Cookie Recipe

November 30, 2012 Leave a Comment

Cinnamon Candy Cane Cookies

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

Chances are, almost everything you need to make these classic buttery goodies is already in your kitchen.

Cinnamon Candy Cane Cookie Recipe

Cinnamon Candy Cane Cookies

1 cup butter, softened

1 cup confectioners’ sugar

1 egg

1 tsp. vanilla

2 ½ cups all-purpose flour

¾ tsp. salt

½ cup red-hot candies, crushed

½ tsp. ground cinnamon

Red food coloring, optional

2 Tbsp. coarse sugar

In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in half. Mix red-hots and cinnamon into one half; tint with food coloring if desired.

Shape 1 ½ teaspoons plain dough into a 4 ½ inch rope. Shape 1 ½ teaspoons red dough into a 4 ½ inch rope. On an UNGREASED baking sheet, place ropes side, place ropes side by side; press together lightly and twist. Curve top of each cookie down to form handle of cane. Repeat with remaining plain and red dough, placing 2 inches apart on baking sheets. Sprinkle with coarse sugar.

Bake at 375 F. for 7 – 10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks to cool completely. Store in an airtight container.

(Recipe for Cinnamon Candy Cane Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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Filed Under: Cookie Recipes Tagged With: coarse sugar, red-hot candies

Best-Ever Sugar Cookies Recipe

November 29, 2012 Leave a Comment

Best-Ever Sugar Cookies

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

What makes these cookies the best ever? A delicious cream cheese dough flavored with vanilla, almond and a hint of nutmeg that’s wonderfully easy to work with.

Christy Hinrichs Parkville, Missouri

Best-Ever Sugar Cookies Recipe

Best-Ever Sugar Cookies

1 cup butter, softened

1 package (3 oz.) cream cheese, softened

1 cup sugar

1 egg yolk

½ tsp. vanilla

¼ tsp. almond extract

2 ¼ cups all-purpose flour

½ tsp. salt

¼ tsp. baking soda

1/8 tsp. ground nutmeg

Frosting: 3 ¾ cups confectioners’ sugar

1/3 cup water

4 tsp. meringue powder

Assorted colors of liquid food coloring

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with floured 2 ½ inch cookie cutters.

Place 1 inch apart on ungreased baking sheets. Bake 375 F. for 8 – 10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl, combine the confectioners’ sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Cover frosting with a damp paper towels or plastic wrap between uses.

Working quickly, spread or pipe frosting over cookies; let dry at room temperature for several hours or until firm. Use small new paintbrushes or toothpicks and food coloring to make designs on the cookies. Let stand until set. Store in an airtight container.

Editor’s Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

(Recipe for Best-Ever Sugar Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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.

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Filed Under: Cookie Recipes Tagged With: almond extract, cream cheese, egg yolk, meringue powder

Hazelnut Shortbread Hearts Recipe

November 28, 2012 Leave a Comment

Hazelnut Shortbread Hearts

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

Toasted hazelnuts add a nice crunch and flavor to these rich, buttery hearts. The drizzle of dark and white chocolate gives the cookies an impressive look, but they couldn’t be easier to make.

Monique Theoret Wooster, Ohio

Hazelnut Shortbread Hearts Recipe

Hazelnut Shortbread Hearts

1 ½ cups butter, softened

1 cup confectioners’ sugar

3 tsp. vanilla

3 cups all-purpose flour

1 cup ground toasted hazelnuts

4 oz. bittersweet chocolate, melted

2 oz. white baking chocolate, melted

In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Stir in vanilla. Combine flour and hazelnuts; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to ¼ inch thickness. Cut with a floured 2 inch heart shaped cookie cutter. Place 1 inch apart on ungreased baking sheets.

Bake at 325 F. for 18 – 20 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely.

Drizzle bittersweet and white chocolate over cookies; let stand until set. Store in an airtight container.

(Recipe for Hazelnut Shortbread Hearts Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

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.

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Filed Under: Cookie Recipes Tagged With: bittersweet chocolate, hazelnuts, white baking chocolate

Bacon-Jack Cheese Muffins Recipe

November 26, 2012 Leave a Comment

Bacon-Jack Cheese Muffins

I had made these Bacon-Jack Cheese Muffins and if you want a little KICK in your muffins, you can add some cayenne pepper.

Bacon-Jack Cheese Muffins Recipe

Bacon-Jack Cheese Muffins

2 cups flour

3 tsp. sugar

3 tsp. baking powder

1/8 to ¼ tsp. cayenne pepper

1 ¼ cups milk

2 Tbsp. bacon drippings or oil *

1 egg

6 slices bacon, crisply cooked, crumbled

3 oz. (3/4 cup) shredded Monterey jack cheese

Heat oven to 400 F. Generously grease 12 muffin cups. In large bowl, combine flour, sugar, baking powder and cayenne pepper; blend well. Add milk, bacon drippings and egg; stir until dry ingredients are moistened. Stir in bacon and cheese. Fill prepared muffin cups 2/3 full.

Bake at 400 F. for 20 to 25 minutes or until golden brown. Cool 1 to 2 minutes before removing from pan. Serve warm. 12 muffins

Tip: * If using oil, add ¼ teaspoon salt with dry ingredients.

(Recipe for the Bacon-Jack Cheese 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 Bacon-Jack Cheese Muffins, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Muffin Recipes Tagged With: bacon slices, cayenne pepper, Monterey jack cheese

Hazelnut Brownies Recipe

November 23, 2012 Leave a Comment

Hazelnut Brownies

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

I created these deep chocolate brownies by combining several recipes. After they cooled, I divided them up and put some in the freezer or we would have eaten the entire pan! They’re now a family favorite.

Becki Strader Pasco, Washington

Hazelnut Brownies Recipe

Hazelnut Brownies

1 cup butter, melted

2 cup sugar

4 eggs

2 tsp. vanilla

1 cup all-purpose flour

¾ cup baking cocoa

½ tsp. baking powder

¼ tsp. salt

½ cup chopped hazelnuts

Frosting: 2 cups (12 oz.) semi-sweet chocolate chips

1 cup heavy whipping cream or refrigerated hazelnut nondairy creamer

2 Tbsp. butter

½ cup coarsely chopped hazelnuts

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine in flour, cocoa, baking powder and salt; gradually add to butter mixture. Fold in hazelnuts.

Spread into a greased 13×9 inch baking pan. Bake at 350 F. for 30 – 35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

For frosting, in a microwave-safe bowl, melt chips and cream until chips are melted; stir until smooth. Stir in butter until melted. Cover and refrigerate for 30 minutes or until frosting achieves spreading consistency, stirring several times. Frost brownies. Sprinkle with hazelnuts.

(Recipe for Hazelnut Brownies was in Taste of Home Cookies and bars, June 11, 2012 issue)

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.

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Filed Under: Cake Recipes Tagged With: hazelnuts, heavy whipping cream, semi-sweet chocolate chips

Apple Crisp Recipe by Katy Dellos/The Greco Family “Cook”Book

November 22, 2012 Leave a Comment

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 to the cookbook.

Apple Crisp

Serve warm with ice cream or whipped cream.

Apple Crisp Recipe by Katy Dellos/The Greco Family “Cook”Book

Apple Crisp

6 cups (3 apples), pared and sliced

1 Tbsp. lemon juice

¼ cup water

¾ cup firmly packed brown sugar

¾ cup flour

1 tsp. cinnamon

1/3 cup margarine

Peel apples. Cut in half, then quarters. Cut out the core. Slice into bite-size pieces.

Place apples in a buttered baking dish. Mix water and lemon juice. Sprinkle over apples in baking dish.

In mixing bowl, combine brown sugar, flour and cinnamon. Using a pastry blender, cut in margarine until mixture is crumbly.

Sprinkle crumb mixture over apples in baking dish. Refrigerate overnight.

Bake 375 F. about 30 minutes or until apples are soft and “pudding” bubbly. Topping will be crisp.

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

Filed Under: Cake Recipes Tagged With: apples, brown sugar, lemon juice

Apple Raspberry Streusel Pie Recipe

November 20, 2012 Leave a Comment

Apple Raspberry Streusel Pie

This Apple Raspberry Streusel Pie has two of my favorite fruits in it. I made this pie for my husband Mike, for our 2^nd anniversary.

Apple Raspberry Streusel Pie Recipe

Apple Raspberry Streusel Pie

15 oz. package Pillsbury All Ready Pie Crusts

1 tsp. flour

FILLING:   5 cups sliced, peeled apples

1 Tbsp. lemon juice

¼ cup sugar

2 Tbsp. cornstarch

½ tsp. cinnamon

10 oz. package frozen raspberries, thawed, drained, reserving ½ cup liquid

Topping:   ¾ cup flour

½ cup firmly packed brown sugar

½ tsp. cinnamon

1/3 cup margarine, softened

Prepare pie crust according to package directions for filled one crust pie using 9 inch pie pan. (Refrigerate remaining crust for later use.) Heat oven to 375 F. In large bowl, sprinkle lemon juice over sliced apples; set aside.

In small saucepan, combine sugar, cornstarch and ½ teaspoon cinnamon. Stir in raspberry liquid. Cook over medium heat until mixture thickens, stirring constantly. Remove from heat. Fold cooked mixture and raspberries into apples. Pour mixture into pie crust-lined pan.

In medium bowl, combine all topping ingredients to form crumbs; sprinkle over fruit mixture. Bake at 375 F. for 40 to 50 minutes or until crust is golden brown. Cool.   8 servings

Tip: Cover edge of pie crust with strip of foil during last 15 minutes of baking to prevent excessive browning.

(Recipe for the Apple Raspberry Streusel Pie 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 Apple Raspberry Streusel Pie, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Pie Recipes Tagged With: frozen raspberries, sliced apples

Cranberry Bread Pudding Recipe

November 17, 2012 Leave a Comment

Bread pudding is an old-fashioned baked dessert of cubed or sliced bread saturated with a mixture of milk, eggs, sugar and spices. This Cranberry Bread Pudding has been simplified by using purchased toasted bread cubes.

Cranberry Bread Pudding Recipe

Cranberry Bread Pudding

Bread Pudding: 2 ½ cups unseasoned toasted bread cubes (from 12 oz. pkg.)

1 ½ cups milk

¼ firmly packed brown sugar

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. vanilla

2 eggs, beaten

½ cup sweetened dried cranberries

Sauce: 1/3 cup sugar

1/3 cup firmly packed brown sugar

1/3 cup whipping cream

1/3 cup butter

1 tsp. vanilla

Heat oven to 350 F. Grease 1-quart casserole. In greased casserole, combine bread cubes and milk; mix well.

In medium bowl, combine ¼ cup brown sugar, cinnamon, nutmeg, ½ teaspoon vanilla and eggs; blend well. Stir in cranberries. Add egg mixture to bread cube mixture; mix well.

Bake at 350 F. for 45 to 50 minutes or until pudding is set.

In small saucepan, combine sugar, 1/3 cup brown sugar, whipping cream and butter; mix well. Cook over medium heat for about 5 minutes or until mixture comes to a boil, stirring occasionally. Stir in 1 teaspoon vanilla. Serve warm sauce over warm pudding.

Tip: The bread pudding can be assembled in the casserole and refrigerated overnight before baking it. The sauce can be made a day ahead and refrigerated; reheat it just before serving.

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

Filed Under: Bread Recipes Tagged With: brown sugar, dried cranberries, nutmeg, unseasoned bread cubes

Bacon-Jack Cheese Muffins Recipe

Hazelnut Brownies Recipe

Apple Crisp Recipe by Katy Dellos/The Greco Family “Cook”Book

Apple Raspberry Streusel Pie Recipe

Cranberry Bread Pudding Recipe

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