Cranberry-Pecan Biscotti Recipe

November 13, 2012 Leave a Comment

 

Cranberry-Pecan Biscotti

This is the time of the year (Mid-October) I make Cranberry-Pecan Biscotti.  I don’t remember who gave me this recipe, but I do know that it sure is good.

Cranberry-Pecan Biscotti Recipe

Cranberry-Pecan Biscotti

½ cup plus 1/8 cup oil

3 eggs

¾ tsp. vanilla

¾ tsp. almond extract

½ cup plus 1/8 cup sugar

3 cups flour

1 ¾ tsp. baking powder

2 tsp. lemon peel

¾ cup chopped pecan

¾ cup cranberries

Preheat oven to 325 F.  Mix together the oil, eggs, vanilla and almond; then put the sugar into the mixer and mix well.

Next add the following to mixer; flour, baking powder, peel, pecan and cranberries.  Mix until mixture forms dough.

Turn mixture onto lightly floured surface.  Knead lightly until all is combined.  Divide dough in HALF.  Roll each half into a 14-inch log, 2-inches wide.

Place on greased cookie sheet.  Bake at 325 F. for 20 – 25 minutes.  Cool on pan for 10 minutes.

  • Reduce oven temperature to 275 F.

Place logs on cutting board; cut into ¾-inch diagonal slices.  Put the slices on parchment lined cookie sheets and bake on 275 F. for 10 minutes.

After they baked; turn slices over and bake 8 minutes longer or until they are lightly brown.  Remove from the cookie sheets and cool them on wire rack.

 

(Recipe for Cranberry-Pecan Biscotti, I don’t remember who gave me this recipe.)

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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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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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)

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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Cranberry Peach Tart Recipe

September 8, 2012 Leave a Comment

CranberPeach Tart

I found some Pillsbury Cookbooks in my basement last week, after looking through the books I found this recipe.  I haven’t had the time to make it…so if anyone wants to try this Cranberry Peach Tart recipe…please do.

Cranberry Peach Tart Recipe

 

Cranberry Peach Tart

Crust:   1 (15 oz.) pkg. Pillsbury Refrigerated Pie Crust

Filling:   1 cup fresh or frozen cranberries, thawed

1 (16 oz.) pkg. frozen sliced peaches, thawed, drained

½ cup sugar

½ cup dried currants

2 Tbsp. flour

1 tsp. almond extract

Streusel:   1/3 cup flour

3 Tbsp. brown sugar

2 Tbsp. margarine

3 Tbsp. sliced almonds

Place cookie sheet in oven; heat oven to 400F.  Prepare pie crust according to package directions for filled one-crust pie using 10-inch tart pan with removable bottom or 9-inch pie pan.  (Refrigerate remaining crust for a later use).

In large bowl, combine all filling ingredients; mix well.  Pour into pie crust-lined pan.

In small bowl, combine flour and brown sugar; mix well.  Using pastry blender or fork cut in margarine until crumbly; gently stir in almonds.  Sprinkle over fruit mixture.  Place on preheated cookie sheet.

Bake at 400F. for 30 to 40 minutes or until hot and bubbly around edges.  Serve warm or cool.                10 servings

(Recipe for the Cranberry Peach Tart was in the Pillsbury Classic Cookbook, Real Home Baking, November 1994)

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Peekaberry Boos Recipe

September 4, 2012 Leave a Comment

Peekaberry Boos Cookies

I had made the Peekaberry Boos Cookies Recipe for my Thanksgiving cookie trays.  The first time I had made them, they turned out to be TOO BIG.  So when you make these cookies, try not to make them too large when putting them on the cookie sheets.

Peekaberry Boos Recipe 

Peekaberry Boos

1 cup firmly packed brown sugar

¾ cup sugar

1 cup margarine, softened

½ cup water

1 tsp. almond extract

2 eggs

3 cups flour

2 cups quick-cooking rolled oats

1 tsp. baking soda

½ tsp. salt

½ tsp. cinnamon

2/3 cup seedless raspberry preserves

Heat oven to 375F.  In large bowl, beat brown sugar, sugar and margarine until light and fluffy.  Add water, almond extract and eggs; blend well (mixture will look curdled.)  Stir in flour, rolled oats, baking soda, salt and cinnamon; mix well.  Drop by rounded teaspoonfuls 2 inch apart onto ungreased cookie sheets.  With spoon, make imprint in center of each cookie.  Fill each imprint with ½ teaspoon preserves.  Drop scant teaspoonful of dough over preserves on each cookie.  Bake 375F.for 11 to 13 minutes or until light golden brown.  Immediately remove from cookie sheets.  4 ½ to 5 dozen cookies.

(Recipe for the Peekaberry Boos Cookie Recipe is from Pillsbury Classic Cookbooks, page 22, October 1989)

 

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Apricot Sesame Cookies Recipe

August 11, 2012 Leave a Comment

Apricot Sesame Cookies

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

 

This recipe is a favorite of mine to make for special occasions.  The cookies freeze beautifully, so they can conveniently be made ahead of time.  Substitute peach, strawberry or raspberry jam if you like.

Jeanne Allen Webster, New York

Apricot Sesame Cookies Recipe

Apricot Sesame Cookies

1 cup butter, softened

½ cup sugar

1 tsp. almond extract

2 cups flour

½ tsp. salt

¼ cup plus 3 Tbsp. sesame seeds

6 Tbsp. apricot jam

Preheat oven to 400F.   In large bowl, cream butter and sugar until light and fluffy.  Beat in extract.  Combine flour and salt; gradually add to the creamed mixture and mix well.

Roll into 1-inch balls: roll in sesame seeds.  Place 2-inches apart on ungreased baking sheets.

Using the end of a wooden spoon handle, make a 3/8 inch deep indentation in the center of each ball.  Fill with jam.  Bake at 400F. for 10 to 12 minutes or until lightly browned.  Remove to wire racks to cool.

 

(Recipe for Apricot Sesame Cookies was in Taste of Home Cookies and Bars magazine, display until 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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