Black & White Spider Cookie

September 22, 2013 Leave a Comment

 

Black & White Spider Cookies

Black & White Spider Cookies

What webs you’ll weave creating these dipped and iced cookies adorned with a devious spider.  You don’t need to tell anyone they start with a yellow cake mix!

           Sarah Thompson                                   Taste of Home Food Styling Manager

 

Black & White Spider Cookie Recipe

Black & White Spider Cookies

1 package (18 ¼ oz.) yellow cake mix

2 eggs

½ cup water

Icing:   2/3 cup water

1/3 cup light corn syrup

8 cups confectioners’ sugar

1 ½ tsp. vanilla

2 oz. unsweetened chocolate, chopped

1 to 3 Tbsp. warm water

In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.

Drop by rounded tablespoonfuls 3 inch apart onto greased baking sheets.  Bake at 375 for 8-10 minutes or until edges begin to brown.  Cool for 2 minutes before removing to wire racks to cool completely.

For icing, in a large heavy saucepan, combine water and corn syrup; bring just to a boil over medium heat.  Remove from the heat; whisk in confectioners’ sugar and vanilla until smooth.

In a small microwave-safe bowl, melt chocolate.  Stir in 1 cup of the icing and 1 tablespoon warn water until smooth.  (Icing will thicken as they stand; stir in additional water, 1 teaspoon at a time, to thin as necessary.)  Cover and reserve remaining vanilla icing.

Spoon chocolate icing over half of each cookie, spreading evenly.  Spoon vanilla icing over the remaining half of each of each cookie; spread evenly.  Let stand until set.  Cover and set aside remaining icings.

Cut a small hole in the corner of a pastry or plastic bag; insert #2 round pastry tip.  Fill the bag with remaining vanilla icing; pipe a spider web on the chocolate half of cookie.

Fill another bag with remaining chocolate icing as directed above; pipe spiders on cookies.  Let stand until set.  Store in an airtight container.             2 ½ dozen cookies

 

(Recipe for Black & White Spider Cookies came from Taste of Home Special Editions; Ultimate Halloween Food & Fun, Fall 2013)

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Chocolate Macadamia Nut Pie Recipe

October 28, 2012 Leave a Comment

Chocolate Macadamia Nut Pie

The recipe for Chocolate Macadamia Nut Pie was in Karo Sweet & Simple Recipes.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best frozen pie crust I’ve ever had.

Chocolate Macadamia Nut Pie Recipe

Chocolate Macadamia Nut Pie

3 squares (1oz. each) semi-sweet chocolate

¼ cup margarine

½ cup heavy cream

½ cup Karo Light Corn Syrup

3 eggs

1/3 cup sugar

1/3 cup packed brown sugar

1 jar (3 ½ oz.) macadamia nuts, coarsely chopped & toasted (about ¾ cup)

Oeonoque Orchards (Mrs. Smith’s) homestyle pie crust

Whipped cream and macadamia nuts dipped in chocolate (optional)

Preheat oven to 350 F.  In small heavy saucepan combine chocolate and margarine; stir over low heat until melted and smooth.  Remove from heat.  Stir in cream and corn syrup until well blended.  In medium bowl beat eggs and sugars until well mixed.  Stir in chocolate mixture until blended.  Stir in macadamia nuts.  Pour into pie crust.

Bake 40 minutes or until knife inserted halfway between center and edge comes out clean.  Cool on wire rack.  If desired, serve with whipped cream am macadamia nuts.    8 servings

TIP:  Although macadamia nuts make this pie extra special and extra rich, you can make an equally exotic version with roasted UNSALTED cashews or pistachios.

(Recipe for the Chocolate Macadamia Nut Pie was in Karo Sweet & Simple Recipes, 1992)

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 Chocolate Macadamia Nut Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Company’s Coming Cashew Pie Recipe

September 30, 2012 Leave a Comment

Company’s Coming Walnut or Cashew Pie

Whenever I have extra walnuts or cashews, I find myself looking in my Pillsbury Classic Cookbook for the recipe for Company’s Coming Cashew Pie.  The first time I made this pie was in 1994 or 1995, it’s really simple to make.  So here goes….

Company’s Coming Cashew Pie Recipe

Company’s Coming Walnut or Cashew Pie

1 package Pillsbury All Ready Pie Crusts

Filling:   ¾ firmly packed brown sugar

3 Tbsp. margarine, softened

¾ light corn syrup

1 tsp. vanilla

3 eggs

1 cup chopped cashews

 

Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.  (Refrigerate remaining crust for a later use.)

Heat oven to 350 F.  In large bowl, beat brown sugar and margarine at high speed until light and fluffy.  Add corn syrup and vanilla; beat at medium speed until smooth.  Beat in 1 egg at a time, blending well after each addition.  Stir in cashew nuts.  Pour into crust-lined pie pan.

Bake at 350 F. for 45 to 50 minutes or until top of pie is deep golden brown.  Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.   8 servings

(Recipe for the Company’s Coming Walnut or Cashew Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

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 Company’s Coming Walnut or Cashew Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Milk Chocolate Cashew Drops Recipe

August 31, 2012 Leave a Comment

Milk Chocolate Cashew Drops

Just about EVERYONE loves chocolate and cashews.  When I made the Milk Chocolate Cashew Drops, I was in heaven. I love cashews and when I added them together…well, I was simply in heaven.

Milk Chocolate Cashew Drops Recipe

Milk Chocolate Cashew Drops

¾ cup firmly packed brown sugar

1/3 cup milk

2 Tbsp. light corn syrup

½ cup milk chocolate chips

3 oz. chocolate-flavored candy coating, cut into pieces

½ cup chopped salted cashews

½ tsp. vanilla

36 salted cashew halves

Line cookie sheets with waxed paper.  In heavy medium saucepan, combine brown sugar, milk and corn syrup; bring to a boil over medium heat, stirring constantly.  Remove from heat.  Stir in remaining ingredients EXCEPT cashew halves; blend well.  Refrigerate 15 minutes or until mixture thickens.

Drop by scant teaspoonful’s onto waxed paper-lined cookie sheets.  Press 1 cashew half on top of each candy.  Store in refrigerator.    Makes 3 dozen candies.

(Recipe for the Milk Chocolate Cashew Drops 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.

Hope you enjoyed making the Milk Chocolate Cashew Drops recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Black and White Cookies Recipe

August 7, 2012 Leave a Comment

Black and White Cookies

I had made Black and White Cookies 12 years ago.  They came out really good…but it takes too long when it’s time for the icing.  So if you make them…just make sure you have the time, because you will be there for a while.

Black and White Cookies Recipe

Black and White Cookies

1 1/3 cups sugar

1 cup butter-flavored solid vegetable shortening

¼ pound margarine

2 tsp. light corn syrup

4 eggs, at room temperature

2 ¼ cups cake flour

2 cups all-purpose flour

2 tsp. baking powder

½ tsp. salt

2/3 cup milk

2 tsp. vanilla

¼ tsp. lemon flavoring

1/8 tsp. orange flavoring

For Vanilla Icing:   1 ½ pounds confectioners’ sugar, sifted

1/3 cup light corn syrup

¼ cup water

½ tsp. vanilla

For Chocolate Icing:   1 recipe vanilla icing

4 ounces semisweet chocolate, melted

Preheat oven to 400F.  Cover 2 baking sheets with parchment paper.  If making cookies, trace4 (4 ½ inch) circles on each sheet.  If making smaller cookies, trace 4 (3 ½ inch) circles.  Place oven rack in the center on oven.

Cream sugar, shortening and margarine in a large bowl.  Add corn syrup and eggs, 1 at a time, beating until just incorporated.

Combine flours, baking powder and salt.  Add dry ingredients to creamed mixture, alternating with milk, beginning and ending with dry ingredients.  Add vanilla, lemon and orange flavorings.

To make large cookies, place ½ cup batter in center of each circle and spread evenly with the bank of a spoon to fit outline; bake 1 tray at a time for 10 minutes.  To make smaller cookies, spread 1/3 cup batter in each circle; bake 1 tray at a time for 8 minutes.

Makes 10 to 12 large cookies or 16 to 18 small ones.

For vanilla icing, combine ingredients in top of a double boiler over low heat.  Stir until well combined; mixture will be thick.  Cook to 100 degrees.  If too thick, add a few drops water.  Remove from heat; keep icing over hot water.  Turn cookies over and frost one half.   To keep icing glossy, tilt the cookie to allow icing to spread to the edge.  Place on rack to dry.

To make chocolate icing, add melted chocolate to vanilla icing and ice the unfrosted halves.

 

(Recipe for the Black and White Cookies was in the Newsday (on Long Island) in 2000; Marie Bianco is a regular contributor to Food Day)

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 making the Black and White Cookies recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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