This is my favorite Christmas treat. This recipe is from my grandmother who just celebrated her 103rd birthday in September! Nobody makes it as good as her but every year I try.
1 pound butter (at room temperature)
1 C. sugar
4 ½ C. flour
½ tsp. salt
Knead all the ingredients together with your hands. Knead it until it is like bread dough. Press into a 10" x 14" pan. Sprinkle some sugar on the top. Bake it "with love" at 325 degrees for 30 - 35 minutes. Cut into squares when cool.
By: Allison Arsenault
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Sunday, December 14, 2008
Hot Fudge Sauce
2 C. powdered sugar
½ C. butter
1 C. evaporated milk
2/3 C. chocolate chips (semi-sweet)
1 Tbsp. vanilla
In saucepan, combine sugar, butter, milk and chocolate chips. Bring to a boil. Cook for 8 minutes, stirring constantly. Remove from heat and add vanilla. Cool slightly. Serve warm over ice cream. Refrigerate leftovers in a sealed container.
By: Allison Arsenault
½ C. butter
1 C. evaporated milk
2/3 C. chocolate chips (semi-sweet)
1 Tbsp. vanilla
In saucepan, combine sugar, butter, milk and chocolate chips. Bring to a boil. Cook for 8 minutes, stirring constantly. Remove from heat and add vanilla. Cool slightly. Serve warm over ice cream. Refrigerate leftovers in a sealed container.
By: Allison Arsenault
Easy Chocolate Fondue
16 ounces sweet or semi-sweet chocolate
1 ½ C. light cream
1 tsp. vanilla extract
Break chocolate squares into smaller pieces and drop them into the fondue pot. Add cream (which will prevent the chocolate from going lumpy) and stir gently but constantly until the chocolate is melted and smooth. Add vanilla extract, and stir it in.
By: Allison Arsenault
1 ½ C. light cream
1 tsp. vanilla extract
Break chocolate squares into smaller pieces and drop them into the fondue pot. Add cream (which will prevent the chocolate from going lumpy) and stir gently but constantly until the chocolate is melted and smooth. Add vanilla extract, and stir it in.
By: Allison Arsenault
Toblerone Fondue
3 (3-ounce) bars Toblerone
1/2 cup light or heavy cream
Heat chocolate and cream over low heat (you can use a crock pot) until chocolate is melted . Stir frequently. Serve with various "dippers" such as strawberries, pound cake, Rice Krispie Treats, bananas, cream puffs, cookies, etc.
By: Allison Arsenault
1/2 cup light or heavy cream
Heat chocolate and cream over low heat (you can use a crock pot) until chocolate is melted . Stir frequently. Serve with various "dippers" such as strawberries, pound cake, Rice Krispie Treats, bananas, cream puffs, cookies, etc.
By: Allison Arsenault
Sugar Pumpkin Cheesecake
Preheat oven to 375 degrees
1 ½ C. gingersnap cookies, finely crumbled
1 ½ Tbsp. sugar
½ tsp. nutmeg
Zest of 1 lemon
6 Tbsp. butter
Combine all ingredients and press firmly down in large spring form pan. Bake for 5 minutes. Cool to room temperature. Reduce oven temperature to 350 degrees.
½ C. sugar pumpkin puree
2 pounds cream cheese, softened
1 ½ C. sugar
3 large eggs
1 C. heavy cream
1 tsp. lemon juice, fresh
1 tsp. vanilla
1 tsp. nutmeg
Beat softened cream cheese, and add sugar and mix well. Add eggs one at a time. Alternately stir in cream and pumpkin puree. Stir in lemon juice and vanilla. Pour into the baked crust and bake for 1 hour 10 minutes. Turn oven off, leaving cake in the oven for an additional 15 minutes. Remove and chill.
Garnish each slice with a swirl of whipped cream, gingersnap cookie and fresh ground nutmeg.
By: Patricia Newell
1 ½ C. gingersnap cookies, finely crumbled
1 ½ Tbsp. sugar
½ tsp. nutmeg
Zest of 1 lemon
6 Tbsp. butter
Combine all ingredients and press firmly down in large spring form pan. Bake for 5 minutes. Cool to room temperature. Reduce oven temperature to 350 degrees.
½ C. sugar pumpkin puree
2 pounds cream cheese, softened
1 ½ C. sugar
3 large eggs
1 C. heavy cream
1 tsp. lemon juice, fresh
1 tsp. vanilla
1 tsp. nutmeg
Beat softened cream cheese, and add sugar and mix well. Add eggs one at a time. Alternately stir in cream and pumpkin puree. Stir in lemon juice and vanilla. Pour into the baked crust and bake for 1 hour 10 minutes. Turn oven off, leaving cake in the oven for an additional 15 minutes. Remove and chill.
Garnish each slice with a swirl of whipped cream, gingersnap cookie and fresh ground nutmeg.
By: Patricia Newell
Thursday, September 18, 2008
Pumpkin Chocolate Chip Bread
Okay, so this is a total cheater recipe. But it is good so I am still sharing it. I used the Krusteaz Pumpkin Spice Quick Bread mix. I followed the directions and just added some chocolate chips (about 1/2 a package). Yummy isn't it?
You can also try the Betty Crocker Cinnamon Struessel muffin mix, Lemon Poppy Seed muffin mix, Blueberry muffin mix, etc. and just follow the recipe at the bottom for Quick Bread. These are really simple, easy and yummy breads that are great to take to neighbors, to have at an open house, brunch, etc.
By: Allison Arsenault
You can also try the Betty Crocker Cinnamon Struessel muffin mix, Lemon Poppy Seed muffin mix, Blueberry muffin mix, etc. and just follow the recipe at the bottom for Quick Bread. These are really simple, easy and yummy breads that are great to take to neighbors, to have at an open house, brunch, etc.
By: Allison Arsenault
Chocolate Chocolate Chip Bread
2 C. flour
½ C. sugar
½ tsp. baking powder
1½ tsp. baking soda
2 Tbsp. baking cocoa
½ tsp. salt
1 egg
1 1/3 C. milk
1/3 C. oil (or applesauce)
¾ C. chocolate chips
¾ C. walnuts, chopped
Preheat oven to 350°. Grease three 5¾"x3" loaf pans. Combine flour, sugar, baking powder, baking soda, cocoa and salt in medium bowl. Mix egg, milk and oil in small bowl. Add to flour mixture; mix just until moistened. Stir in chocolate chips and nuts. Put one cup batter in each pan. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes; remove from pans. Cool on wire rack.
By: Beth Hill
½ C. sugar
½ tsp. baking powder
1½ tsp. baking soda
2 Tbsp. baking cocoa
½ tsp. salt
1 egg
1 1/3 C. milk
1/3 C. oil (or applesauce)
¾ C. chocolate chips
¾ C. walnuts, chopped
Preheat oven to 350°. Grease three 5¾"x3" loaf pans. Combine flour, sugar, baking powder, baking soda, cocoa and salt in medium bowl. Mix egg, milk and oil in small bowl. Add to flour mixture; mix just until moistened. Stir in chocolate chips and nuts. Put one cup batter in each pan. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes; remove from pans. Cool on wire rack.
By: Beth Hill
Wednesday, September 17, 2008
Swedish Cinnamon Twists
1 Tbsp. active dry yeast
1 Tbsp. sugar
¼ C. warm water
Mix together until dissolved. Let set for 10 minutes.
Bring 1 cup buttermilk to a boil (in a small saucepan or in the microwave), buttermilk should curdle and separate. Let cool slightly, place in a large mixing bowl and add, beating well after each addition:
¼ tsp. baking soda
¼ C. instant nonfat dry milk
1 tsp. salt
5/8 C. sugar
¼ C. butter, melted
2 eggs
When mixture is lukewarm, add dissolved yeast mixture and stir well. Gradually stir in 4 cups flour until the soft dough forms a ball. On a lightly floured surface knead the dough about 5 minutes till smooth and elastic. Add additional flour as necessary to make a soft, but not too sticky dough. Lightly butter the bowl. Place dough in bowl turning to butter the top. Cover and let rise in a warm place until doubled in bulk (about 1 hour). While dough is rising prepare Cinnamon Filling:
½ C. firmly packed brown sugar
1 tsp. cinnamon
½ C. chopped nuts, optional
Mix together thoroughly.
Generously grease baking sheets. Punch down dough. Let rest for about 10 minutes. Roll dough out into a 12” x 20” rectangle. Brush dough with 3-4 tbsp. melted butter. Sprinkle Cinnamon Filling lengthwise over half of dough to within ½ inch of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges together with fingers. With a pizza cutter, cut dough into 24 strips, about ¾” wide. Twist each strip twice and place strips on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 to 40 minutes. Bake in a preheated 375 degree oven for 10 to 12 minutes, until golden brown. Prepare Powdered Sugar Glaze, and brush on while rolls are still warm. Makes about 24 twists. You may want to double this recipe—they go fast!
Powdered Sugar Glaze:
1½ cups sifted powdered sugar 1 tbsp. melted butter
2 tbsp. hot water 1 tsp. vanilla
Combine in a small bowl stirring well to dissolve any lumps, to make a thin glaze.
By: Sue Ann Bodily
1 Tbsp. sugar
¼ C. warm water
Mix together until dissolved. Let set for 10 minutes.
Bring 1 cup buttermilk to a boil (in a small saucepan or in the microwave), buttermilk should curdle and separate. Let cool slightly, place in a large mixing bowl and add, beating well after each addition:
¼ tsp. baking soda
¼ C. instant nonfat dry milk
1 tsp. salt
5/8 C. sugar
¼ C. butter, melted
2 eggs
When mixture is lukewarm, add dissolved yeast mixture and stir well. Gradually stir in 4 cups flour until the soft dough forms a ball. On a lightly floured surface knead the dough about 5 minutes till smooth and elastic. Add additional flour as necessary to make a soft, but not too sticky dough. Lightly butter the bowl. Place dough in bowl turning to butter the top. Cover and let rise in a warm place until doubled in bulk (about 1 hour). While dough is rising prepare Cinnamon Filling:
½ C. firmly packed brown sugar
1 tsp. cinnamon
½ C. chopped nuts, optional
Mix together thoroughly.
Generously grease baking sheets. Punch down dough. Let rest for about 10 minutes. Roll dough out into a 12” x 20” rectangle. Brush dough with 3-4 tbsp. melted butter. Sprinkle Cinnamon Filling lengthwise over half of dough to within ½ inch of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges together with fingers. With a pizza cutter, cut dough into 24 strips, about ¾” wide. Twist each strip twice and place strips on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 to 40 minutes. Bake in a preheated 375 degree oven for 10 to 12 minutes, until golden brown. Prepare Powdered Sugar Glaze, and brush on while rolls are still warm. Makes about 24 twists. You may want to double this recipe—they go fast!
Powdered Sugar Glaze:
1½ cups sifted powdered sugar 1 tbsp. melted butter
2 tbsp. hot water 1 tsp. vanilla
Combine in a small bowl stirring well to dissolve any lumps, to make a thin glaze.
By: Sue Ann Bodily
Monday, September 1, 2008
Brownies
Cream together:
2 C. sugar
1/2 C. margarine or butter
Add and beat till light and fluffy:
4 eggs
2 tsp. vanilla
Sift together into a separate bowl:
1/2 C. cocoa
1 tsp. salt
1 1/3 C. flour
Alternately add sifted dry ingredients and 1/4 C. milk or buttermilk to creamed mixture, beating well after each addition. Bake in a 9 x 13 pan that has been well greased with cooking spray at 350 degrees for 30 minutes. Cool and frost with your favorite chocolate buttercream frosting, or just sprinkle with powdered sugar. So good you'll want to eat the whole pan!
By: Sue Ann Bodily
2 C. sugar
1/2 C. margarine or butter
Add and beat till light and fluffy:
4 eggs
2 tsp. vanilla
Sift together into a separate bowl:
1/2 C. cocoa
1 tsp. salt
1 1/3 C. flour
Alternately add sifted dry ingredients and 1/4 C. milk or buttermilk to creamed mixture, beating well after each addition. Bake in a 9 x 13 pan that has been well greased with cooking spray at 350 degrees for 30 minutes. Cool and frost with your favorite chocolate buttercream frosting, or just sprinkle with powdered sugar. So good you'll want to eat the whole pan!
By: Sue Ann Bodily
Butterscotch Rice Krispies
1 C. sugar
1 C. light corn syrup
1 C. peanut butter
6 C. Rice Krispies
1 C. chocolate chips
1 C. butterscotch chips
Mix well
Bring sugar and corn syrup to a boil. Turn off the heat and add peanut butter. Mix well. Stir over Rice Krispies. Pour into a 9 x 13 pan and press. Melt chocolate chips and butterscotch chips in the microwave. Spread evenly over the top of Rice Krispies.
By: Rachel Sanford
1 C. light corn syrup
1 C. peanut butter
6 C. Rice Krispies
1 C. chocolate chips
1 C. butterscotch chips
Mix well
Bring sugar and corn syrup to a boil. Turn off the heat and add peanut butter. Mix well. Stir over Rice Krispies. Pour into a 9 x 13 pan and press. Melt chocolate chips and butterscotch chips in the microwave. Spread evenly over the top of Rice Krispies.
By: Rachel Sanford
Cherry Cheesecake
1 graham cracker pie crust
1 (8 oz. package) cream cheese, softened
1 can sweetened condensed milk
1/3 C. lemon juice
1 tsp. vanilla
1 can cherry pie filling
In mixing bowl beat cream cheese till fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust and chill 3 hours. Top with desired amount of cherry pie filling. Enjoy!
By: Abby Budd
1 (8 oz. package) cream cheese, softened
1 can sweetened condensed milk
1/3 C. lemon juice
1 tsp. vanilla
1 can cherry pie filling
In mixing bowl beat cream cheese till fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust and chill 3 hours. Top with desired amount of cherry pie filling. Enjoy!
By: Abby Budd
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