sugar - Annette's Sweet Treats

Chunky Frozen Peach Pops

August 3, 2015 Leave a Comment

Chunky Frozen Peach Pops

This recipe, Chunky Frozen Peach Pops, be sure to reserve a portion of the peaches as you puree the mixture so the pops will be packed with icy cold, chunky bits of fruit. For a grown-up twist, try adding 1 to 2 teaspoons finely chopped fresh mint or basil.

Chunky Frozen Peach Pops Recipe

Chunky Frozen Peach Pops

1 ¼ lbs. ripe peaches, (3-4 medium), halved and pitted

Juice of 1 lemon

¼ cup freshly squeezed orange juice

¼ cup sugar, or to taste

¼ tsp. vanilla

Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange and sugar to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in vanilla.

Divide the mixture among twelve 2 oz. or eight 3 oz. freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more. 12 or 8 servings

(Recipe for Chunky Frozen Peach Pops, Diabetic Connect, 2015)

Black and Blue Cobbler

March 28, 2015 Leave a Comment

Black and Blue Cobbler

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

www.tasteofhome.com

It never occurred to me that I could bake a cobbler in my slow cooker until I saw some recipes and decided to try my favorite fruity dessert recipe. It took a bit of experimenting, but the tasty results are “berry” well worth it.

Martha Creveling Orlando, Florida

Black and Blue Cobbler Recipe

Black and Blue Cobbler

1 cup flour

1 ½ cups sugar, divided

1 tsp. baking powder

¼ tsp. salt

¼ tsp. cinnamon

¼ tsp. nutmeg (ground)

2 eggs, lightly beaten

2 Tbsp. milk

2 Tbsp. canola oil

2 cups fresh or frozen blackberries

2 cups fresh or frozen blueberries

¾ cup water

1 tsp. grated orange peel

Whipped cream or vanilla ice cream, optional

In a large bowl, combine the flour, ¾ cup sugar, baking powder, salt, cinnamon and nutmeg. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Spread the batter evenly onto the bottom of greased 5 quart slow cooker.

In a large saucepan, combine the berries, water, orange peel and remaining sugar; bring to a boil. Remove from the heat; immediately pour over batter. Cover and cook on high for 2 to 2 ½ hours or until a toothpick inserted into the batter comes out clean.

Turn cooker off. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired. 6 servings

(Recipe for Black and Blue Cobbler was in www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: beaten eggs, canola oil, cinnamon, fresh blackberries, fresh blueberries, ground nutmeg, sugar, whipped cream

Berry Pie

July 7, 2014 Leave a Comment

Berry Pie

Visit usaweekend.com to watch the Culinary Institute of America’s Chef Bill will show you a foolproof way to make a perfect lattice-top crust.

Berry Pie Recipe

Berry Pie

Pie crust dough for two-crust pie

3 Tbsp. cornstarch, sifted

¾ sugar, plus as needed for garnish

1/4 tsp. salt

2 cups blueberries, rinsed, picked over for stems, drained and blotted dry

2 cups raspberries, rinsed, drained and blotted dry

2 cups blackberries, rinsed, drained and blotted dry

½ tsp. finely grated orange zest

Juice from one orange

¼ tsp. kosher salt

2 eggs, whisked together for egg wash

Make or purchase pie crust dough for a two-crust pie. Put the dough onto a lightly floured work surface and divide into two pieces. Shape into 5 to 6 inch disks, wrap tightly in plastic wrap and chill in the refrigerator for at least 45 minutes, or until firm. Roll out the bottom crust to a 12 inch diameter round that is 1/8 inch thick. Carefully lift and drape the dough in the pie pan and gently press in place. Trim the excess dough from the outer edge of the pan and refrigerate until ready to use.

Preheat the oven to 370 F. Combine the cornstarch with the ¾ cup of sugar using a whisk to mix together thoroughly.

Prepare the filling by gently, but thoroughly, tossing the berries with the cornstarch and sugar mixture, orange zest and juice, and salt in a medium bowl. Pour the mixture into the bottom crust.

To prepare the lattice, roll out the top crust to a 12 inch diameter rounds that is 1/8 inch thick. Cut the round into 10 or more to ½ to ¾ inch strips. Lightly egg-wash the outer rim of the bottom crust. Starting with a long strip in the center, gently arrange five strips going in the same direction over the top of the pie, spacing them evenly. Turn the pie 90 degrees and fold back alternating strips to slightly more than halfway. Place the first perpendicular strips onto the pie, slightly off center, and then carefully fold each strip back to the edge of the pan. Repeat, folding back the alternating strips and adding the next strip. Working back and forth, continue weaving by folding alternating strips back and unfolding them over added strips. Adjust as needed to make them even. Use a knife to trim off excess dough at the ends of the strips. Using the tines of a fork, press down along the edge of the pie to seal the top and bottom crusts together. Lightly egg-wash the lattice and sprinkle lightly with granulated sugar to garnish.

Place the pie on a rimmed baking sheet, then onto an oven rack set in the center of the oven. Bake until bubbly and thick, about 45 to 50 minutes. Remove from the oven and place on a cooling rack for 2 to 3 hours. The filling will thicken as it cools. 8 servings

(Recipe for the Berry Pie was in USA Weekend, June 29, 2014)

Filed Under: Pie Recipes Tagged With: cornstarch, Eggs, fresh blackberries, fresh blueberries, fresh raspberries, Orange, pie crust dough, sugar

Broadway Brownie Bars

June 28, 2014 Leave a Comment

Broadway Brownie Bars

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

www.tasteofhome.com

I named these dessert bars for BROADWAY because they’re a hit every time I serve them. I especially like to make these for the holidays, or for hostess gifts. They’re always sure to please any sweet tooth!

Anne Frederick New Hartford, New York

Broadway Brownie Bars Recipe

Broadway Brownie Bars

Filling:    6 oz. cream cheese, softened

½ cup sugar

¼ cup butter, softened

2 Tbsp. unbleached flour

1 egg, lightly beaten

½ tsp. vanilla

Brownie:    ½ cup butter, cubed

1 oz. unsweetened chocolate

2 eggs, lightly beaten

1 tsp. vanilla

1 cup sugar

1 cup unbleached flour

1 tsp. baking powder

1 cup chopped walnuts

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

¼ cup chopped walnuts

2 cup miniature marshmallow

Frosting:     ¼ cup butter

¼ cup milk

2 oz. cream cheese

1 oz. unsweetened chocolate

3 cups confectioners’ sugar

1 tsp. vanilla

Preheat oven to 350 F.   In small bowl, combine first 6 (six) ingredients until smooth; set aside.

In a large saucepan over medium heat, melt butter and chocolate. Remove from heat and cool. Stir in eggs and vanilla. Add sugar, flour, baking powder and nuts; stirring until blended.

Spread batter in a 13×9 inch baking pan coated with cooking spray.    Spread filling over batter. For topping, in small bowl, combine chocolate chips and nuts; sprinkle over filling.

Bake 28 minutes or until almost set. Sprinkle with marshmallows; bake 2 minutes longer.

For frosting, in a large saucepan, heat butter, milk, cream cheese and chocolate until melted; stirring until smooth. Remove from heat; stir in confectioners’ sugar and vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars.          2 ½ dozen

(Recipe for Broadway Brownie Bars was on www.tasteofhome.com, 2014)

Filed Under: Cake Recipes Tagged With: butter, chopped walnuts, confectioners' sugar, cream cheese, milk, miniature marshmallows, sugar, unbleached all-purpose flour, unsweetened chocolate

Raspberry-Lemon Muffins

April 28, 2014 Leave a Comment

Raspberry-Lemon Muffins

These Raspberry-Lemon Muffins would be a good addition to your Sunday brunch. I’m sure your family and friends would LOVE them.

Raspberry-Lemon Muffins Recipe

Raspberry-Lemon Muffins

2 cups flour

1 cup sugar

3 tsp. baking powder

½ tsp. salt

1 cup half-and-half

½ cup oil

1 tsp. lemon extract

2 eggs

1 cup fresh or frozen raspberries without syrup (DO NOT THAW)

Topping: ½ cup sugar

½ tsp. cinnamon

1/3 flour

¼ cup cold butter

Heat oven to 400 F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup. In large bowl, combine flour, sugar, baking powder and salt; mix well.

In a small bowl, combine half-and-half, oil, lemon extract and eggs; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Carefully fold in raspberries. Divide batter evenly into the paper-lined muffin cups

Topping: In small bowl mix all ingredients until crumbly. Sprinkle over batter.

Bake on 400 F. for 18 – 23.

(Recipe for Raspberry-Lemon Muffins was a recipe I put together, 2014)

Filed Under: Cupcake Recipes Tagged With: baking powder, cinnamon, cold butter, half-and-half, lemon extract, oil, sugar

Hot Cocoa Soufflé

February 28, 2014 Leave a Comment

Hot Cocoa Souffle

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

www.tasteofhome.com

A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious soufflé. It was so easy – and absolutely delicious.

Joan Hallford N. Richland Hills, Texas

Hot Cocoa Soufflé Recipe

Hot Cocoa Souffle

5 eggs

4 tsp. plus ¾ cup sugar, divided

½ cup baking cocoa

6 Tbsp. flour

¼ tsp. salt

1 ½ cups fat-free milk

2 Tbsp. butter

1 ½ tsp. vanilla

Separate eggs, let stand at room temperature for 30 minutes. Coat a 2 quart soufflé dish with cooking spray and lightly sprinkle with 4 teaspoons sugar; set aside.

In a small saucepan, combine the cocoa, flour, salt and remaining sugar. Gradually whisk in milk. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Stir in butter. Transfer to a large bowl.

Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Add vanilla; cool slightly.

In another large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into chocolate mixture until no white streaks remain. Fold in remaining egg whites until combined.

Transfer to prepared dish. Bake at 350 F. for40-45 minutes or until the top is puffed and center appears set. Serve immediately. 6 servings

(Recipe for Hot Cocoa Soufflé was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: baking cocoa, butter, Eggs, fat-free milk, sugar

Italian Garlic Parmesan Breadsticks

January 13, 2014 Leave a Comment

Italian Garlic Parmesan Breadsticks

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

www.tasteofhome.com

I found this recipe in a farm newspaper many years ago. It is one of my family’s favorite appetizers especially before Italian dishes.

Loretta Fisher Abbottstown, Pennsylvania

Italian Garlic Parmesan Breadsticks Recipe

Italian Garlic Parmesan Breadsticks

3 tsp. active dry yeast

1 ½ cups warm water (110 F. to 115 F.)

4 Tbsp. canola oil, divided

1 Tbsp. sugar

¼ tsp. salt

4 cups flour

½ cup butter, melted

3 Tbsp. grated Parmesan cheese

2 Tbsp. dried parsley flakes

1 ½ tsp. garlic powder

In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, sugar, salt, and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rest for 10 minutes.

On a lightly floured surface, roll dough into a 15 inch square. Cut in half lengthwise; cut each half widthwise into 1 inch strips.

In a shallow bowl, combine the butter, cheese, parsley, garlic powder and remaining oil. Dip each strip into butter mixture, then twist two to three times.

Place 1 inch apart on greased baking sheets. Bake at 350 F. for 18-21 minutes or until golden brown. Serve warm. 2 ½ dozen

(Recipe for Italian Garlic Parmesan Breadsticks was on www.tasteofhome.com, 2013)

Filed Under: Bread Recipes Tagged With: active dry yeast, butter, canola oil, Parmesan cheese, sugar

Peach Crumble Dessert

August 27, 2013 Leave a Comment

Peach Crumble Dessert

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

www.tasteofhome.com

Old-fashioned, delicious and easy to make describes this yummy dessert. It’s wonderful served with ice cream.

Nancy Horsburgh Everett, Ontario

Peach Crumble Dessert Recipe

Peach Crumble Dessert

6 cups sliced peeled ripe peaches

¼ cup packed brown sugar

3 Tbsp. flour

1 tsp. lemon juice

½ tsp. grated lemon peel

½ tsp. cinnamon

Topping: 1 cup flour

1 cup sugar

1 tsp. baking powder

¼ tsp. salt

¼ tsp. ground nutmeg

1 egg, lightly beaten

½ cup butter, melted and cooled

Vanilla ice cream, optional

Preheat oven to 375 F. Place peaches in a greased shallow 2 ½ qt. baking dish. In a small bowl, combine brown sugar, flour, lemon juice, peel and cinnamon; sprinkle over the peaches.

Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping.

Bake 35-40 minutes. Serve with ice cream. 10-12 serving

(Recipe for Peaches Crumble Dessert was in tasteofhome.com)

Filed Under: Savory Tagged With: brown sugar, flour, grated lemon peel, nutmeg, peaches, sugar

Chunky Frozen Peach Pops

Black and Blue Cobbler

Berry Pie

Broadway Brownie Bars

Raspberry-Lemon Muffins

Hot Cocoa Soufflé

Italian Garlic Parmesan Breadsticks

Peach Crumble Dessert

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