Monkey Bread

April 13, 2014 Leave a Comment
Monkey Bread

Monkey Bread

 

Is it called Monkey Bread because it is more fun than a barrel of monkeys?  Or because it is picked apart the way monkeys pick at things?  Or because it looks like monkey brains?   Whatever the reason is…one thing for sure, it’s delicious!!  Make your own, and you’ll agree!!

Lauren Chattman

 

Monkey Bread Recipe

Monkey Bread

For the Topping:   ½ cup (1 stick) unsalted butter, melted and cooled

¾ cup light brown sugar

1 tsp. pure vanilla

¼ tsp. salt

For the Cake:   ½ cup granulated sugar

1 tsp. cinnamon

9 Tbsp. unsalted butter, chilled

3 cups unbleached all-purpose flour

1 Tbsp. baking powder

¾ tsp. baking soda

¾ tsp. salt

1 cup plus 2 Tbsp. buttermilk (plus more if necessary)

½ cup chopped pecan

Preheat the oven to 350 F.  Grease a nonstick 12 cup Bundt pan and dust with flour.  Make the topping: whisk together the melted butter, light brown sugar, vanilla and salt.  Set aside.

Make the cake: Combine the granulated sugar and cinnamon in a zipper-locked bag.  Dice the butter into ¼ inch pieces.  Place the butter in a small bowl and set it in the freezer while you gather the rest of the cake ingredients.

Combine the flour, baking powder, baking soda and salt in a large mixing bowl.  Add the chilled butter pieces and, with an electric mixer, mix on low until the mixture resembles coarse meal.  Stir in the buttermilk until the mixture just comes together, adding a little extra if it seems too dry.

Use a small ice cream scoop or spoon to scoop up balls of dough and transfer them to the zipper-lock bag.  Shake the bag to coat the balls with cinnamon sugar.

Place the coated balls of dough in the prepared pan, sprinkling pecans over them as you go.  Pour the melted butter mixture over the cake.  Bake until the cake is firm and well risen and the caramel is melted, 35 to 40 minutes.  Let the cake cool 10 minutes.  Invert onto a serving platter and serve immediately.        8-10 servings

 

(Recipe for Monkey Bread was in Newsday, Thursday, March 27, 2014)

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Cranberry Apple Crisp

December 29, 2013 Leave a Comment

 

Cranberry Apple Crisp

Cranberry Apple Crisp

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

 

THIS IS a wonderful dessert for fall, when both cranberries and apples are in season.  The fruits are quite compatible in flavor and color, and they help make any table look festive and inviting.  A dear friend from California shared this recipe with me years ago, and it’s always been a big hit whenever I’ve served it.

        Martha Sue Stroud                                                                         Clarksville, Texas

 

Cranberry Apple Crisp Recipe

Cranberry apple Crisp

3 cups chopped peeled tart apples

2 cups fresh or frozen cranberries

1 cup sugar

3 Tbsp. flour

Topping:   1 ½ cups quick-cooking oats

½ cup flour

½ cup packed brown sugar

½ cup butter, melted

¼ cup chopped pecans

Combine apples, cranberries, sugar and flour.  Pour into a greased 11×7 inch baking dish.  In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture.  Bake at 350 F. for 50-55 minutes or until fruit is tender.              6-8 servings

 

(Recipe for Cranberry Apple Crisp was on www.tasteofhome.com, 2013)

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Red Velvet Whoopie Pies

December 18, 2013 Leave a Comment
red Velvet Whoopie Pies

Red Velvet Whoopie Pies

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

www.tasteofhome.com

 

With a drizzle of chocolate and a sprinkle of nuts, this eye-catching variation is a delightful twist on the classic cake.  Sometimes I substitute canned cream cheese frosting for the filling.

       Judi Dexheimer                                                                   Sturgeon Bay, Wisconsin

 

Red Velvet Whoopie Pies Recipe

Red Velvet Whoopie Pies

¾ cup butter, softened

1 cup sugar

2 eggs

½ cup sour cream

1 Tbsp. red food coloring

1 ½ tsp. white vinegar

1 tsp. clear vanilla extract

2 1/4 cups flour

¼ cup baking cocoa

2 tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

2 oz. semi-sweet chocolate, melted and cooled

Filling:   1 package (8 oz.) cream cheese, softened

½ cup butter, softened

2 ½ cups confectioners’ sugar

2 tsp. clear vanilla extract

Topping:   White baking chips, melted

 Finely chopped pecans

 

Preheat oven to 375 F.  In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs, sour cream, food coloring, vinegar and vanilla.  In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture.  Stir in cooled chocolate.

Drop dough by tablespoonfuls 2 inch apart onto parchment paper-lined baking sheets.  Bake 8-10 minutes or until edges are set.  Cool on pans 2 minutes.  Remove to wire racks to cool completely.

For filling, in a large bowl, beat cream cheese and butter until fluffy.  Beat in confectioners’ sugar and vanilla until smooth.  Spread filling on bottom of half of the cookies; cover with remaining cookies.

Drizzle with melted baking chips; sprinkle with pecans.  Refrigerate until serving.           2 dozen

 

(Recipe for Red Velvet Whoopie Pies came from tasteofhome.com, 2013)

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Sweet Potato Casserole

November 22, 2013 Leave a Comment
Sweet Potato Casserole

Sweet Potato Casserole

 

This recipe is from Diabetic Connect, you can make this Sweet Potato Casserole, just in time for Thanksgiving, 2013.  You can avoid traditional sweet potato recipes that are closer to dessert than to a side dish.  This wonderful recipe will remind you of when you were young, but keep your blood sugars in check.

Sweet Potato Casserole Recipe

Sweet Potato Casserole

8 medium sweet potatoes, peeled and cubed

1/3 cup orange juice

¼ cup half & half

1 egg white

3 Tbsp. coconut oil

2 Tbsp. Splenda brown sugar

1 ¼ tsp. vanilla

¾ tsp. cinnamon

¾ tsp. nutmeg

¼ tsp. salt

¼ cup chopped pecans

Zest of 1 orange

Boil the potatoes in salted water until tender.

Preheat the oven to 350 F.  Grease a medium sized casserole dish and set aside.

When potatoes are done, strain them and pour into a large bowl.  Add orange juice and half & half and whip with a hand mixer.  Add the egg white, coconut oil and sugar, and beat until well mixed.  Add the vanilla, salt, cinnamon and nutmeg and blend.

Pour the potatoes into prepared casserole dish and top with pecans and orange zest.

Cover with foil and bake for 30 minutes.  Remove foil and bake an additional.

Remove approximately 18 servings of ½ cup.

(Recipe for Sweet Potato Casserole came from Diabetic Connect, 2013)

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Blueberry Cheesecake

September 6, 2013 Leave a Comment
Blueberry Cheesecake

Blueberry Cheesecake

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

www.tasteofhome.com

 

Savor the best of the blues with this crowd-pleasing blueberry cheesecake.  “Dick and I became highly desired members of a supper club group in anticipation of his contributions,” notes his wife, Sybil.

           Dick Deacon                                                                Lawrenceville, Georgia

 

Blueberry Cheesecake Recipe

Blueberry Cheesecake

40 vanilla wafers, crushed

1 cup finely chopped pecans

1/3 cup butter, melted

Filling:   2 pkg. (8 oz. each) cream cheese, softened

½ cup butter, softened

1 ½ cups sugar

4 cups (16 oz.) 4% cottage cheese

2 cups (16 oz.) sour cream

6 Tbsp. cornstarch

6 Tbsp. flour

4 ½ tsp. lemon juice

1 tsp. vanilla

4 eggs, lightly beaten

Blueberry Glaze:   3 ½ cups blueberries, divided

1 cup sugar

2 Tbsp. cornstarch

Edible pansies or violas and fresh mint leaves, optional

In a large bowl, combine the wafer crumbs, pecans and butter.  Press onto the bottom and 2 inches up the sides of greased 10 inch springform pan.  Place on a baking sheet.  Bake at 375 F. for 8 minutes.  Cool on a wire rack.  Reduce to 325 F.

In a large bowl, beat the cream cheese, butter and sugar until smooth.  Process cottage cheese in a blender until smooth; beat into a cream cheese mixture.  Beat in the sour cream, cornstarch, flour, lemon juice and vanilla.  Add eggs; beat on low speed just until combined.  Pour over crust.

Return pan to baking sheet.  Bake at 325 F. for 70-80 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

For glaze, puree 2 1/2blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice.  Discard pulp and seeds.

In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Refrigerate until completely cooled.

Remove sides of pan.  Spread glaze over cheesecake.  Sprinkle with blueberries; garnish with pansies or violas and mint if desired.  Refrigerate leftovers.                 14-16 servings

(Recipe for Blueberry Cheesecake was in tasteofhome.com)

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Nut-Topped Strawberry Rhubarb Muffins

July 5, 2013 Leave a Comment
Nut-Topped Strawberry Rhubarb Muffins

Nut-Topped Strawberry Rhubarb Muffins

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

www.tasteofhome.com

 

A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries.  They’re perfect for a bunch or a grab-and-go-breakfast.

                Audrey Stallsmith                                                                           Hadley, Pennsylvania

 

Nut-Topped Strawberry Rhubarb Muffins Recipe

Nut-Topped Strawberry Rhubarb Muffins

2 ¾ cups flour

1 1/3 cups brown sugar

2 ½ tsp. baking powder

½ tsp. baking soda

½ tsp. cinnamon

¼ tsp. salt

1 egg

1 cup buttermilk

½ cup canola oil

2 tsp. vanilla

1 cup fresh chopped strawberries

¾ cup diced fresh or frozen rhubarb

Topping:   ½ cup chopped pecans

1/3 cup packed brown sugar

½ tsp. cinnamon

1 Tbsp. cold butter

In a large bowl, combine the first six (6) ingredients.  In another bowl, whisk the egg, buttermilk, oil and vanilla.  Stir into dry ingredients just until moistened.  Fold in strawberries and rhubarb.  Fill greased or paper lined muffin cups two-thirds full.

In a small, combine the pecans, brown sugar and cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle over batter.

Bake at 400 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.        1 ½ dozen

(Recipe for Nut-Topped Strawberry Rhubarb Muffins was in tasteofhome.com)

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Pecan Pie Brownies

March 1, 2013 Leave a Comment
Pecan Pie Brownie

Pecan Pie Brownie

An indescribably delicious brownie exclusive!

Pecan Pie Brownies Recipe

Pecan Pie Brownies

Filling:   ¼ cup margarine or butter

2 Tbsp. flour

¾ cup firmly packed brown sugar

2 eggs

1 tsp. vanilla

2 cups chopped pecans

Brownies:  21 ½ oz. Pkg. Pillsbury Family Size Deluxe Fudge Brownie Mix

½ cup very hot tap water

¼ cup oil

1 egg

Heat oven to 350 F.  Grease bottom only of 13×9 inch pan.  In medium saucepan, melt margarine; stir in flour until smooth.  Add brown sugar and 2 eggs; mix well.  Cook over medium heat for 5 minutes, stirring constantly.  Remove from heat; stir in vanilla and pecans.  Set aside.

In large bowl, combine brownie ingredients; beat 50 strokes with spoon.  Spread in prepared pan.  Spoon filling evenly over top.  Bake at 350 F. for 30 to 35 minutes or until set.  DO NOT OVERBAKE.  Cool completely.  Cut into bars.     24 bars

HIGH ALTITUDE – Above 3500 feet: Add 2 tablespoons flour to dry brownie mix.  Bake as directed above.

(Recipe for Pecan Pie Brownies was in Pillsbury Classic Cookbook.)

 

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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Deluxe Pumpkin Cheesecake

January 28, 2013 Leave a Comment
Deluxe Pumpkin Cheesecake

Deluxe Pumpkin Cheesecake

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

 

This is the ultimate pumpkin dessert.  It has a unique gingersnap crust and rich, luscious swirls of cheesecake and pumpkin. 

                Sharon Skildum                                                                   Maple Grove, Minnesota

Deluxe Pumpkin Cheesecake Recipe

Deluxe Pumpkin Cheesecake

1 cup crushed gingersnap cookies (about 20 cookies)

1/3 cup finely chopped pecans

¼ cup butter, melted

4 pkg. (8 oz. each) cream cheese, softened, divided

1 ½ cups sugar, divided

2 Tbsp. cornstarch

4 eggs

2 tsp. vanilla

1 cup canned pumpkin

2 tsp. cinnamon

1 ½ tsp. nutmeg

Garnish:   chocolate syrup

Caramel ice cream topping

Whipped topping

Crushed gingersnap cookies

Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.

In a small bowl, combine the cookie crumbs, pecans and butter.  Press onto the bottom of prepared pan.  Place on a baking sheet.  Bake at 350 F. for 8 to 10 minutes or until set.  Cool on a wire rack. 

For filling, in a large bowl, beat 1 package of cream cheese, ½ cup sugar and cornstarch until smooth, about 2 minutes.  Beat in remaining cream cheese, one package at a time until smooth.  Add remaining sugar and vanilla.  Add 4 eggs; beat on low speed just until combined.

Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg.  Remove ¾ cup pumpkin filling; set aside.  Pour remaining pumpkin filling over crust; top with remaining plain filling.  Cut through with a knife to swirl.  Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.

Place springform pan in a large baking pan; add 1 inch of HOT WATER to larger pan.  Bake at 350 F. for 55 – 65 minutes or until center is just set and top appears dull.  Remove springform pan from water bath.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.

Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps.                                12 servings.

(Recipe for Deluxe Pumpkin Cheesecake is from www.tasteofhome.com, 2012)

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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Bacon-Pecan Stuffed Mushrooms

January 14, 2013 Leave a Comment
Bacon-Pecan Stuffed Mushrooms

Bacon-Pecan Stuffed Mushrooms

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

 

Bacon-Pecan Stuffed Mushrooms Recipe

Bacon-Pecan Stuffed Mushrooms

1 Lb. large fresh mushrooms

4 Tbsp. butter, divided

2 Tbsp. canola oil

¼ tsp. salt

2 Tbsp. finely chopped onions

1 cup soft bread crumbs

6 bacon strips, cooked and crumbled

2 Tbsp. chopped pecans

2 Tbsp. sherry or beef broth

2 Tbsp. sour cream

2 Tbsp. minced chives

Remove mushrooms stems.   In a large skillet, heat 2 tablespoons butter and oil over medium-high heat.  Sauté mushroom caps for 2 minutes on each side; sprinkle with salt.  Remove with a slotted spoon to paper towels.

In the same skillet, sauté onion in remaining butter until tender.  Remove from the heat; stir in the remaining ingredients.

Spoon into mushroom caps.  Place on a broiler pan, broil 5 inches from the heat for 2-3 minutes or until filling is browned.  Serve warm.       12-14 appetizers

(Recipe for Bacon-Pecan Stuffed Mushrooms  was on tasteofhome.com/Recipes – 2012)

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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Apple Pecan Layer Cake Recipe

December 27, 2012 Leave a Comment
Apple Pecan Layer Cake

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!!

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