Apple Streusel Coffee Cake Recipe

September 2, 2012 Leave a Comment

Apple Streusel Coffee Cake

I found this recipe on the back of the box of Bisquick, many, many years ago (1986).  This Apple Streusel Coffee Cake came out so good, that I still make it to this day (2012).  The only thing that I do different is I double the streusel, because I put it on to top of cake too.

Apple Streusel Coffee Cake Recipe

Apple Streusel Coffee Cake

3 cups Bisquick

1 cup sugar

¼ cup margarine, softened

1 ½ cups sour cream

1 ½ tsp. vanilla

2 eggs

2 cups chopped apples

Streusel:   It is doubled already

½ cup packed brown sugar

½ cup finely chopped walnuts

2 tsp. cinnamon

Glaze:  ¼ cup margarine

2 cups powdered sugar

1 tsp. vanilla

1 to 2 Tbsp. milk

Grease and flour 13×9 pan.  Prepare streusel; then set aside.  Mix Bisquick, sugar, margarine, sour cream, vanilla and eggs (the apples go in afterwards); beat vigorously 1 minute.  Spread ½ of the batter in pan; sprinkle (about ¾) streusel and ½ of the apples.  Put the rest of batter on; then top it with the remaining apples and streusel.

Bake in oven at 350 F. for 45 to 50 minutes.  When toothpick comes out clean, cake at that point is done.  When cake is cool, place on serving plate and drizzle with the glaze.

(Recipe for the Apple Streusel Coffee Cake was on the back of Bisquick, 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.

Hope you enjoyed making the Apple Streusel Coffee Cake recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!

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Peanut Butter Squares

August 30, 2012 Leave a Comment

Peanut Butter Squares

I made the Peanut Butter Squares recipe in the 90’s, I had gotten the recipe from a co-worker.  The only thing you should do is make it in the cooler months.  Because the chocolate that goes on the top of the squares, will melt from the heat in the summer (June to mid September).

Peanut Butter Squares Recipe

Peanut Butter Squares

½ cup sugar

½ cup packed brown sugar

1 egg

½ cup margarine, softened

1/3 cup chunky peanut butter

1 cup flour

1 cup quick-cooking oatmeal

½ tsp. baking soda

¼ tsp. salt

Preheat oven to 350F.  Grease a 9 x13 pan.  Mix sugars, egg, margarine and peanut butter in large bowl.  Stir in flour, oatmeal, baking soda and salt.  Spread in pan.  Bake 17 – 22 minutes or until golden brown; cool.

Peanut Butter & Chocolate Frosting

1 1/2 cup powdered sugar

¼ cup chunky peanut butter

2 Tbsp. milk

Use enough milk to make it spreadable; then reserve 1/3 cup of the peanut butter frosting.

3 Tbsp. cocoa

1 Tbsp. milk

Stir into remaining frosting.  Add more milk until spreading consistency.  Spread cocoa frosting first, then drop peanut butter on top by teaspoonful; then swirl for marbled effect.

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

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Dark Chocolate Cake Recipe

August 29, 2012 1 Comment

Dark Chocolate Cake

My husband’s mother, Marie Shea, made everything that she baked from SCRATCH.  Believe me there was a lot of cookies and cakes that she made.  Here is her Dark Chocolate Cake that was very good.

Dark Chocolate Cake Recipe

Dark Chocolate Cake

2 ¼ cups sugar

2/3 cup Crisco

2 Tbsp. margarine

3 eggs

2 tsp. vanilla

 2 ½ cups flour

¾ cups cocoa powder

½ tsp. salt

2 tsp. baking powder

2 cups water

2 tsp. baking soda

You cream together the sugar, Crisco and margarine in a large bowl, and then add the eggs and vanilla and until blended.   Sift together the flour, cocoa, salt, and baking powder.  Then put the water in a sauce pan, bring it to a boil, remove it from the heat, and add the baking soda.   Alternately add the flour mixture and the water to the CREAMED MIXTURE while mixing.   Once completed and mixed well, pour the batter into a greased and floured 13×9 pan and bake at 300 F for 45 minutes or until a toothpick stuck in the center comes out clean.

Icing  

2 ½ Tbsp. margarine

 ¼ cup cocoa

2 Tbsp. milk

2 cups powdered sugar

4 Tbsp. milk, divided

1 tsp. vanilla

In a small sauce pan, melt the margarine and then add the cocoa and 2 Tbsp. of milk, heating until smooth.  Remove from heat.  In a medium bowl, add the powdered sugar, vanilla, and the rest of the milk and mix until smooth.  Add the heated mixture gradually while mixing and blend the icing until creamy.  Wait until both the cake and the icing have cooled before icing the cake.

(Recipe for the Dark Chocolate Cake is by Marie Shea.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of the recipe.  I would like to know what you think of the recipes.

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Cherry Shortbread Cookies Recipe

August 28, 2012 Leave a Comment

Cherry Shortbread Cookies

When I was living in Albany, NY; I made these Cherry Shortbread cookies for the first time in 1984.  I doubled the recipe to fit into an 11×17 inch pan.  I have made these cookies since 1984, and its 2012 now.  Everyone enjoys these cookies that I sometime make them 2 – 3 times a year.  They are really good.

Cherry Shortbread Cookies Recipe

Cherry Shortbread Cookies

1 ¼ cup Maraschino cherries

3 1/8 cups flour (3 cups plus 2 Tbsp.)

9 Tbsp. sugar (heaping ½ cup)

1 ½ tea nutmeg

1 ½ cup margarine

4 – 6 drops red food coloring

 

First chop and drain the cherries on a paper towel.

Put the mixer on low speed and mix the flour, sugar, nutmeg, margarine and the food coloring; mix until mixture resembles fine crumbs.  Then stir in the cherries.

Put mixer on a higher speed until dough is smooth.  Put the dough into a ungreased cookie sheet; pat it down until it is all level.

Bake on 325F. for 20 – 25 minutes until edges are firm and bottom is lightly browned.  Cut while warm into 3 x 1 sticks (place the pan with the handles on the top and bottom); then cut 2 strips downwards (4 inches apart) so there are 3 strips facing you, then turn pan around and cut 1 inch downwards. So there will be 3 x 1 inch sticks.  Transfer to wire rack; cool completely.  Drizzle with glaze.

Glaze

Powdered sugar

1 Tsp. of each cherry & almond flavoring

(stir until smooth)

(Recipe for the Cherry Shortbread Cookies, I can’t find the book that the recipe was in)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of the recipe.  I would like to know what you think of the recipes.

Hope you enjoyed making the Cherry Shortbread 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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Banana Brownies with Mocha Frosting

July 19, 2012 1 Comment

Banana Brownies with Mocha Frosting

Unbeatable flavors of banana, chocolate chip and mocha come together in this moist brownie.  The next time you’re in the mood for a tasteful brownie…why don’t you try to make the Banana Brownies with Mocha Frosting?

Banana Brownies with Mocha Frosting

Banana Brownies with Mocha Frosting

21 ½ oz. pkg. Pillsbury Fudge Brownie mix

½ cup water

½ cup oil

½ cup (1 large) mashed banana

1 egg

½ cup semi-sweet chocolate chips

Frosting:   3 Tbsp. unsweetened cocoa

1 tsp. instant coffee granules or crystals

1/3 cup margarine, softened

4 cups powdered sugar

¼ tsp. salt

1 tsp. vanilla

5 to 6 Tbsp. milk

Heat oven to 350F.  Grease bottom only of 13×9 inch pan.  In large bowl, combine brownie mix, water, oil, banana and egg; beat 50 strokes by hand.  Stir in chocolate chips.  Spread in greased pan.  Bake at 350F. for 28 to 35 minutes.  DO NOT OVERBAKE.  Cool completely.

In large bowl, beat cocoa, coffee granules and margarine until light and fluffy.  Add remaining frosting ingredients, adding enough milk until frosting is of desired consistency; blend until smooth.  Spread over cooled brownies.  Cut into bars.  36 bars

(Recipe for Banana Brownies with Mocha Frosting is from Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 56, October 1989 issue)

Hope you enjoyed making the Banana Brownies with Mocha Frosting, if so, click “Like”.  ”   I look forward to hearing from you, so let me know how you liked it!!

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