Pumpkin Cream Cheese Coffeecake Recipe

September 15, 2012 Leave a Comment

 

Pumpkin Crean Cheese Coffeecake

I love cream cheese coffeecake, but a few years ago I had Pumpkin Cream Cheese Coffeecake that was really, really good.  It has coconut and nuts in the cake which is different, but delicious at the same time.  Try it…and you tell me how you like it!!

Pumpkin Cream Cheese Coffeecake Recipe

Pumpkin Cream Cheese Coffeecake

2 ¼ cups flour

2 tsp. cinnamon

1 tsp. baking soda

½ tsp. salt

2 eggs

2 cups sugar

1 ¼ cups LIBBY’S Solid Pack Pumpkin

¼ cup vegetable oil

½ tsp. vanilla

Filling *

Topping **

Preheat oven to 350 F.   Combine flour, cinnamon, baking soda and salt in large bowl.  Then combine eggs, sugar, pumpkin, oil and vanilla in a small bowl; mix well.  Add liquid ingredients to flour mixture; stir until just moistened.

Spread batter into greased 13×9-inch pan.  Top with heaping teaspoons on Filling.  Swirl with knife to marbleize.  Sprinkle with Topping.

Bake in 350 F. oven for 30 to 35 minutes or until wooden pick inserted in center comes out clean.  Cool on wire rack.

Filling *      –  Combine 8 ounces softened cream cheese, 1 egg and 1 tablespoon sugar in small bowl.

Topping ** –  Combine ¾ cup flake coconut, ½ cup chopped nuts, ¼ cup sugar and ½ teaspoon cinnamon in small bowl.

(Recipe for Pumpkin Cream Cheese Coffeecake was on the back side of label)

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 Pumpkin Cream Cheese Coffeecake, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Tropical Drop Candies Recipe

September 7, 2012 Leave a Comment

 

Tropical Drop Candies

There are times you just don’t feel like putting on the oven.  Whenever I get that way, I look for recipes that have ingredients that would give flavor to whatever I’m going to make.  Back in 1990 I found Tropical Drop Candies, that have chocolate in them, but also have “CRUNCH”, and you don’t have to put the oven on.

Tropical Drop Candies Recipe

Tropical Drop Candies

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

¾ cup shredded coconut

½ cup chopped macadamia nuts

½ cup chopped banana chips

½ cup chopped dried pineapple

 

Line cookie sheet with waxed paper.  Melt chocolate chips in medium saucepan over low heat, stirring constantly.

Stir in the remaining ingredients into the melted chocolate; blend well.  Drop by teaspoonful’s onto waxed paper-lined cookie sheet.

Refrigerate until set, about 30 minutes.  Store in airtight container.  Makes 24 candies.

 

(Recipe for the Tropical Drop Candies was in Pillsbury Classic Cookbook; Chocolate Lovers IV, Anytime Treats, Brownies Galore, Irresistible Desserts; February 1990, page 89)

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.

Tropical Drop Candies

Hope you enjoyed making the Tropical Drop Candies recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Hawaiian Cookie Tarts Recipe

September 5, 2012 Leave a Comment

Hawaiian Cookie Tarts

I made these Hawaiian Cookie Tarts in 1991, when I was working for State Farm.  The building was 3 different department of State Farm, and we all got together and had a party on one Friday afternoon.  I was one of the people who brought desserts…so I made these tarts.  How you like them!

Hawaiian Cookie Tarts Recipe

Hawaiian Cookie Tarts

1 ¾ cups flour

½ cup powdered sugar

2 Tbsp. cornstarch

1 cup margarine, softened

1 tsp. vanilla

Filling:   1 cup pineapple preserves

½ cup sugar

1 egg

1 ½ cups coconut

Powdered sugar

Preheat oven to 350 F.  In large bowl, combine flour, ½ cup powdered sugar and cornstarch; blend well.  Add margarine and vanilla.  By hand, blend until a soft dough forms.  Shape dough into 1-inch balls.  Place 1 ball in each of 36 ungreased miniature muffin cups; press in bottom and up sides of each cup.

Spoon 1 tsp. of the pineapple preserves into each dough-lined cup.  In small bowl, combine sugar and egg.  Using fork beat until well blended.  Stir in coconut until well coated with egg mixture.  Spoon 1 tsp. coconut mixture over pineapple preserves in each cup.

Bake at 350 F. for 23 to 33 minutes or until crusts are very light golden brown.  Cool 20 minutes.  To release cookies from cups, hold muffin pans upside down at an angle over wire rack. Using handle of table knife, firmly tap bottom of each cup until cookie releases.  Cool completely.  Just before serving, sprinkle with powdered sugar.   3 dozen cookies

 

(Recipe for the Hawaiian Cookie Tarts was in Pillsbury Classic Cookbook, Bake-Off 34th Contest Cookbook, page 78)

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.

Hope you enjoyed making the Hawaiian Cookie Tarts recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Easy Kitchen Sink Cookies Recipe

August 20, 2012 Leave a Comment

Easy Kitchen Sink Cookies

Recipes provided courtesy of Taste of Home.  Find more great recipes at

www.tasteofhome.com.

 

Crisp on the outside and soft inside, these goodies are packed with oats, coconut, chocolate and tons of flavor.

                                                                                        Brittney Musgrove Dallas, Georgia

 

Easy Kitchen Sink Cookies Recipe

Easy Kitchen Sink Cookies

1 cup butter, softened

1 ¼ cups packed brown sugar

2 eggs

3 tsp. vanilla

2 tsp. 2% milk

2 cups quick-cooking oats

1 ¾ cups flour

1 tsp. baking soda

½ tsp. salt

¼ tsp. ground nutmeg

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

1/3 cup Reese’s pieces

1/3 cup flaked coconut

1/3 cup chopped walnuts

1/3 cup milk chocolate M&M’s

Preheat oven to 375F.  In a large bowl, cream butter and brown sugar until light and fluffy.  Beat in the eggs, vanilla and milk.  Combine the oats, flour, baking soda, salt and nutmeg; gradually add to creamed mixture and mix well. Stir in the remaining ingredients.

Drop by rounded tablespoonful’s 3 inches apart onto ungreased baking sheets.  Flatten slightly with the bottom of a glass coated with cooking spray.

Bake at 375F. for 8 – 10 minutes or until golden brown.  Cool for 1 minute before removing from pans to wire racks.      5 dozen

 

(Recipe for Easy Kitchen Sink Cookies Recipe was in the 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.

 

Hope you enjoyed the Easy Kitchen Sink Cookies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Magic Cookie Bars Recipe

July 17, 2012 Leave a Comment

For the past 5 years, I have been making cookie and cakes for my husband’s office. I LOVE to bake, so it’s so easy to bake 3 different every week.   Here is the Magic Cookie Bars recipe, which I make for his office.

Magic Cookie Bars Recipe

 

Magic Cookie Bars

½ cup margarine

1 ½ cups graham cracker crumbs

1 (14 oz.) can Sweetened Condensed Milk (NOT evaporated milk)

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

1 (3 ½ oz.) can flaked coconut (1 1/3 cups)

1 cup chopped nuts

Preheat oven to 350F. (325F for glass dish).  In 13×9 inch baking pan, melt margarine in oven.  Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs.  Top with remaining ingredients; press down.  Bake 25 to 30 minutes or until lightly browned.  Cool.  Chill if desired.  Cut into bars.  Store loosely covered at room temperature.

(Recipe for the Magic Cookie Bars is from Ladies’ Home Journal, February, 1988)

 

Hope you enjoyed making the Magic Cookie Bars recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Rainbow Slice Cookie Recipe

May 18, 2012 Leave a Comment
Rainbow Slice Cookie Recipe

This cookie is so good. Because you have 3 flavors in one bite.

In 1986 I lived in Albany with my husband and my 2 year old son.  I remember thats when I started to take my cookies and cakes serious.  After working a full-time job during the day, and my nights I baked cookies, and sold them.   That’s when NECESSITY turned into LOVE, and that’s why you’ll love these cookies.

Rainbow Slice Cookie Recipe

Rainbow Slice Cookie

1 cup margarine, softened

1 cup sugar

1 egg

1 tsp. vanilla

2 ½ cups flour

1 tsp. baking powder

Pinch of salt

4 drops red food coloring

¼ cup finely chopped red candied cherries

1/3 cup semisweet pieces, melted

1/3 cup finely

Chopped walnuts

½ tsp. rum extract

1/3 cup flaked coconut

Line an 8” x 4” loaf pan with waxed paper.  In a large bowl, beat together margarine, sugar, egg and vanilla until light and fluffy.  Add flour, baking powder and salt, beating until blended.  Divide dough into 3 equal portions.  To 1 portion, blend in red food coloring.  Then add candied cherries.  To another portion, add melted chocolate and walnuts.  To remaining portion, blend in rum extract.  Then add coconut.  Press pink dough in an even layer in bottom of lined pan.  Cover evenly with chocolate dough.  Top evenly with white dough.  Cover and refrigerate until firm, several hours or overnight.  To bake cookies preheat oven to 350 F (175C).  Invert pan of chilled dough on a board; peel off waxed paper.  Cut into 1/4-inch crosswise slices.  Cut each slice into 3 equal pieces.  Place 1 inch apart on ungreased baking sheets.  Bake 10 to 12 minutes or until edges are golden brown.  Remove cookies from baking sheets;  cool on racks.

Makes 84 cookies

(Recipe is from HPBooks Cookies, 1983)

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Macaroon Cake Recipe

May 15, 2012 Leave a Comment

Try this gooey and delicious Macaroon Cake!!

My Mother-In-Law used to make this Macaroon Cake Recipe, and it was my husband’s favorite cake recipe from his early childhood.  The first time I made it I was so worried that I wouldn’t live up to his mom’s baking, but he gave me his approval.  This cake is made in a 13 x 9 pan to get full effect.

Macaroon Cake Recipe

Macaroon Cake

2 cups flour

1 ¼ cups sugar

1 ½ tsp. baking power

1 tsp. salt

½ tsp. baking soda

1 cup sour milk*

½ cup soft margarine

3 eggs

3 envelopes pre-melted unsweetened chocolate

1         tsp. vanilla

*Sour milk – add 1 Tbsp. bottled lemon juice or vinegar to 1 cup milk, then let stand for 5 mins.

Macaroon Topping

15 oz. can sweeten condensed milk

2 2/3 cups flaked coconut

1 tsp. vanilla

Combine in a bowl and stir it together until coconut is completely coated.

 

Grease and flour a 13 x 9 inch pan.  Combine all ingredients in large bowl.  Blend 30 seconds on low, 3 minutes on medium.  Pour batter into pan.  Carefully spoon Macaroon topping over batter.  Bake at 350 for 35 – 40 minutes, or until it springs back.

I hope you enjoy the Macaroon Cake Recipe, and if you do click “Like” below.

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