butter - 2/2 - Annette's Sweet Treats

Almond Crunch Toffee

November 9, 2013 Leave a Comment

Almond Crunch Toffee

This recipe has been my claim to fame since I was 14 years old. One bite and you won’t be able to stop eating it!

Almond Crunch Toffee Recipe

Almond Crunch Toffee

1 ½ tsp. plus 1 cup butter, softened, divided

1 cup sugar

½ cup water

¼ tsp. salt

1 cup sliced almonds

½ tsp. baking soda

8 oz. dark chocolate candy bars, chopped

1 cup chopped pecans, toasted

¼ cup dry roasted peanuts, chopped

3 Tbsp. chocolate-covered coffee beans, halved

4 oz. white baking chocolate, chopped

Line a 13×9 inch pan with foil. Grease the foil with 1 ½ tsp. butter; set aside. In a heavy 3 qt. saucepan, melt remaining butter. Stir in the sugar, water and salt. Cook over medium heat until a candy thermometer reads 240 F. (soft-ball stage), stirring occasionally.

Stir in almonds. Cook until candy thermometer reads 300 F. (hard-crack stage), stirring occasionally. Remove from the heat; stir in baking soda until light and foamy. Pour into prepared pan. Sprinkle with chocolate; let stand for 5 minutes. Carefully spread chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for 30 minutes.

Sprinkle with coffee beans; press down lightly. Chill for 1 hour or until chocolate is firm.30 minutes longer or until form.

In a microwave, melt white chocolate, stir until smooth. Drizzle over candy. Chill 30 minutes longer or until firm.

Using foil, lift candy out of pan; discard foil.

Break candy into pieces. Store in an airtight container. 2 Lbs.

(Recipe for Almond Crunch Toffee came from Taste of Home (tasteofhome.com)

Filed Under: No-Bake Recipes Tagged With: butter, chocolate-covered coffee beans, dark chocolate candy bars, pecans, sliced almonds

Apricot Swan Cream Puffs

May 11, 2013 Leave a Comment

Apricot Swan Cream Puffs

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

Creating unusual desserts is a specialty of our food staff. We serve these pretty cream puffs many times throughout the year for special occasions or just simply to brighten someone’s day.

Apricot Swan Cream Puffs Recipe

Apricot Swan Cream Puffs

1 cup water

½ cup butter, cubed

¼ tsp. salt

1 cup flour

4 eggs

Filling: 1/3 cup sugar

2 Tbsp. cornstarch

1/8 tsp. salt

2 cups milk

2 egg yolks, beaten

2 Tbsp. butter

1 ½ tsp. vanilla extract

¼ tsp. almond extract

About ¾ cup chocolate syrup

2/3 cup apricot preserves

Confectioners’ sugar

In a heavy saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.

Cut a hole in the center of a pastry or plastic bag; insert a #10 pastry tip. On a greased baking sheet, pipe twelve 3 inch long “S” shapes for the swan necks, making a small dollop at the end of head. Bake at 400 F. for 30-35 minutes or until golden brown. Cool on wire racks.

For each swan body, drop remaining batter by heaping teaspoonfuls 2 inch apart onto greased baking sheets. With a small icing knife or spatula, shape batter into 2 ½ inch x 2 inch teardrops. Bake at 400 F. for 30-35 minutes or until golden brown. Cool on wire racks.

For filling, combine sugar, cornstarch and salt in a saucepan; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Gradually stir a small amount of hot filling to egg yolks, return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in batter and extracts. Refrigerate until cool.

Just before servings, spoon about 1 tablespoon chocolate syrup onto serving plate. Cut off top third of swan bodies; set tops aside. Remove any soft dough inside. Spoon 1 tablespoon apricot preserves into bottom of puffs; add filling. Set necks in filling. Cut reserved tops in half lengthwise to form wings; set wings in filling. Place swans on prepared plates. Dust with confectioners’ sugar. 12 servings

(Recipe for Apricot Swan Cream Puffs was on www.tasteofhome.com)

Filed Under: Savory Tagged With: almond extract, butter, cornstarch, eggs & yolks

Blueberry Streusel Muffins

April 6, 2013 Leave a Comment

Blueberry Streusel Muffins

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

What a joy to set out a basket of these moist blueberry muffins topped with a super streusel on the brunch buffet. People rave when they taste them for the first time.

Mary Anne McWhirter Pearland, Texas

Blueberry Streusel Muffins Recipe

2

Blueberry Streusel Muffins

¼ cup butter, softened

1/3 cup sugar

1 egg

1 tsp. vanilla

2 1/3 cups flour

4 tsp. baking powder

½ tsp. salt

1 cup milk

1 ½ cup fresh or frozen blueberries

Streusel: ½ cup sugar

1/3 cup flour

½ tsp. cinnamon

¼ cup cold butter

In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.

Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 F. for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. 1 dozen

Editor’s Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

(Recipe for Blueberry Streusel Muffins was on www.tasteofhome.com)

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.

Filed Under: Muffin Recipes Tagged With: butter, fresh blueberries

Apple Pecan Layer Cake Recipe

December 27, 2012 Leave a Comment

Apple Pecan Layer Cake

Browned butter frosting highlights this Apple Pecan Layer Cake. Thin apple slices artfully arranged and brushed with Citrus Glaze make an attractive garnish.

Apple Pecan Layer Cake Recipe

Apple Pecan Layer Cake

Cake:   2 ½ cups flour

2 cups sugar

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1 ½ cups applesauce

¾ cup oil

2 eggs

½ cup chopped pecans

Frosting:   ½ cup butter (margarine NOT recommended)

4 ½ cups powdered sugar

6 to 8 Tbsp. apple juice

Preheat oven to 350 F. Grease and flour two 9 inch round cake pans.

In large bowl, combine flour, sugar, baking soda and powder, salt and cinnamon. Add applesauce, oil and eggs; blend at low speed until moistened. Beat 2 minutes at highest speed. Stir in pecans.

Pour batter into prepared pans. Bake at 350 F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

In small heavy saucepan over medium heat, brown butter until light golden brown, stirring constantly. Remove from heat; cool completely. In large bowl, combine browned butter, powdered sugar and 4 Tbsp. of apple juice; blend at low speed until moistened. Continue beating until well blended, adding additional apple juice until spreading consistency. Fill and frost cake. Garnish as desired.     12 servings

(Recipe for Apple Pecan Layer Cake was in the Pillsbury Classic Cookbook, Show Off Desserts Sensational and Simple To Make, 1987)

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 Pecan Layer Cake, 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: apple juice, applesauce, butter, chopped pecans, cooking oil

Raspberry Sandwich Spritz Recipe

September 6, 2012 Leave a Comment

Raspberry Sandwich Spritz

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

I started baking these classics when I was in high school, and I still make them for my children and grandkids. The jam, buttery shortbread, chocolate and sprinkles add up to one luscious treat.

Joan O’Brien Punta Gorda, Florida

Raspberry Sandwich Spritz Recipe

Raspberry Sandwich Spritz

1 cup butter, softened

¾ cup sugar

1 egg

1 tsp. vanilla extract

2 ¼ cups flour

½ tsp. salt

¼ tsp. baking powder

1 cup seedless raspberry jam

1 cup (6 oz.) semi-sweet chocolate chips

Chocolate sprinkles

In large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.

Using a cookie press fitted with a ribbon disk, form dough into ling strips on ungreased baking sheets. Cut each strip into 2-inch pieces (do not separate). Bake at 357F. for 12 to 15 minutes or until edges are golden brown. Cut again if necessary. Remove to wire racks to cool.

Spread the bottom of half of the cookies with jam; top with remaining cookies. In a microwave, melt chocolate chips; stir in until smooth. Place chocolate sprinkles in a small bowl. Dip each end of cookies in melted chocolate, allow excess to drip off. Dip in sprinkles. Place on waxed paper; let stand until set.

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

Filed Under: Cookie Recipes Tagged With: butter, chocolate sprinkles, cookie recipe, seedless raspberry jam, semisweet chocolate chips

Almond Crunch Toffee

Apricot Swan Cream Puffs

Blueberry Streusel Muffins

Apple Pecan Layer Cake Recipe

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