Banana Cream Pie/Banana Split Cake/Banana Split Dessert Pizza/Best Ever Butter Cookies/Sweet Cinnamon Biscuits/Black Forest Torte/Black-eyed Pea Salsa/Broccoli Salad/Broccoli Soufflé/Brown Sugar Brownies/Butter Toffee Bars/Butterscotch Scone Balls/Ground Beef Casserole/Ground Beef Hash/White Chocolate Cranberry Biscotti/One Bowl Cookie Stuffed Brownies/Strawberry Brownie Torte/Triple Chocolate Fudge Brownie Mix/Ultimate Fudgy Brownies
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Servings: Makes one (8- or 9-inch) pie |
Prep Time:
25 minutes |
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Banana Split Cake
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup vegetable oil
1/2 cup buttermilk
2 cups mashed banana (4 will usually be enough)
1 cup chopped pecans
1 cup flaked coconut
1-1/2 teaspoons vanilla extract
1 (20-ounce) can crushed pineapple, undrained
1 (16-ounce) jar maraschino cherries, drained
1 (8-ounce) package cream cheese, softened
1-1/2 cups powdered sugar
COMBINE first 4 ingredients in a large bowl. Stir together eggs, oil, and buttermilk. Add oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and
next 3 ingredients. DRAIN pineapple, reserving 2 tablespoons liquid. Gently press pineapple and maraschino cherries between layers of paper towels. Chop cherries. Stir pineapple and cherries into
banana mixture. Spoon into a greased and floured 10-inch tube pan. (I use Baker's Joy.) BAKE at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool on wire rack. BEAT cream cheese at medium speed with an electric mixer until smooth. Gradually add
powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake; garnish, if desired. Garnish with 1/2 cup chopped pecans.
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Notes: Tip: Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten the same day as assembled. |
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These crisp, tender, buttery cut-out cookies can be decorated to capture the spirit of the holiday season.
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Preparation |
1 hrs. |
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Baking |
6 min. |
Cookie Ingredients:
Frosting Ingredients:
Instructions:
Combine 1 cup butter, sugar and egg in large bowl. Beat at
medium speed, scraping bowl often, until creamy. Add orange juice and vanilla;
mix well. Reduce speed to low; add flour and baking powder. Beat until well
mixed. Divide dough into thirds; wrap in plastic food wrap.
Refrigerate until firm (2 to 3 hours). Heat oven to 400°F. Roll out dough on lightly floured
surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to
1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto
ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly
browned. Cool completely. Combine powdered sugar, 1/3 cup butter and 1 teaspoon
vanilla in small bowl. Beat at low speed, scraping bowl often and adding enough
milk for desired spreading consistency. Frost and decorate cooled cookies as
desired. Yield: 3 dozen cookies
Nutrition Facts (1 cookie)
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Calories: |
170 |
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Fat: |
8 g |
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Cholesterol: |
25 mg |
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Sodium: |
90 mg |
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Carbohydrates: |
23 g |
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Dietary Fiber: |
0 g |
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Protein: |
1 g |
Ingredients
| 2
cups sifted all-purpose flour ¾ cup buttermilk 1 tablespoon baking powder ¼ teaspoon baking soda ¼ cup vegetable oil |
1
stick butter, softened ¾ cup granulated sugar 1 teaspoon cinnamon 1 teaspoon salt |
Method
Combine flour, baking powder, salt, and baking soda in a medium bowl and mix
well. Stir in vegetable oil.
Add buttermilk and stir just until blended. Knead
the dough on a lightly floured surface until smooth.
Roll dough into a 15 x 8 inch rectangle. Preheat
the oven to 400 degrees F. Grease a
9 inch round baking pan lightly. Spread
butter over the dough. Combine
granulated sugar and cinnamon in a small bowl and mix well.
Sprinkle over butter. Roll up
rectangle, jelly roll fashion, starting from one long side.
Pinch seam to seal. Cut
the roll into 1 ½ inch slices. Arrange
the slices, cut side up, in prepared baking pan.
Bake until lightly browned, about 15 to 20 minutes.
Remove from oven. Serve hot.
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Servings: Makes one (9-inch) cake |
Prep Time: 15 minutes |
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Ingredients
½ bell
pepper ½ cup picante sauce
½ purple onion 1 can original Ro-tel
5 green onions ½ cup olive oil
2 – 3 cans sliced black olives 1 cup red wine vinegar
4 cans black-eyed peas
2 – 4 cloves fresh garlic or 1 – 1 ½ teaspoon minced garlic
Method
Chop up veggies, drain black olives & black-eyed peas, but not the Ro-tel, mix everything together and refrigerate over night. Serve with regular or hint of lime Tostitos.
2#
broccoli florets
1 cup mayonnaise
½ cup sugar
¼ cup white vinegar
½ # raisins
1 small red onion
½ cup real bacon bits
Wash broccoli
Stir mayo, sugar, and vinegar together. Pour over broccoli, onion rings, raisins, and bacon bits. Toss to cover well. Chill at least 2 hours.
| 1 | cup firmly packed light brown sugar | |
| 1/2 | cup butter, softened | |
| 2 | eggs | |
| 2 | (1-ounce) squares unsweetened baking chocolate, melted | |
| 1/2 | cup all-purpose flour | |
| 1 | cup coarsely chopped walnuts |
| 1 | cup firmly packed Golden Brown Sugar | |
| 1 | cup Butter, softened | |
| 1 | egg yolk | |
| 2 | cups all-purpose flour | |
| 1/2 | cup real semi-sweet chocolate chips | |
| 1/2 | cup milk chocolate English toffee bits* |
Butterscotch Scone Balls
2 cups sifted flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1/3 cup shortening
1 egg, beaten
1/2 to 3/4 cup milk
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup finely chopped nuts
Sift together flour, baking power, salt, and sugar. Cut or rub in
shortening until mixture is crumbly. Combine egg and milk and add to flour
mixture stirring only until flour is moistened. Combine brown sugar,
cinnamon, and nuts and spread on waxed paper. Roll spoonfuls of scone
mixture in cinnamon mixture and place on lightly greased baking sheets.
Bake in hot oven (450) 10 to 12 minutes. Makes about 2 dozen small balls.
2 pounds ground beef
1 medium onion
1/2 cup brown sugar
3/4 cup catsup
2 tablespoons Worcestershire sauce
2 (31 ounce) can pork and beans
Brown ground beef with onion. Mix all ingredients well. Pour into a casserole and bake for 30 to 45 minutes at 350 degrees F. You may put bacon on top if desired.
1 1/2 pounds ground chuck
1 (32 ounce) package hash brown potatoes, thawed
1 teaspoon garlic powder
1 chopped onion
1 cup water
Salt and pepper, to taste
1 package brown gravy mix
1 tablespoon margarine
Brown ground chuck in a
nonstick skillet until no longer pink; drain. Place in crockpot. Combine
chopped onion, garlic powder, potatoes, salt and pepper to taste. Pour over meat
in crockpot. Stir. Mix gravy and boiling water. Pour over mixture. Dot
with margarine. Cook on LOW for 7 to 8 hours.
White Chocolate Cranberry Biscotti
Prep Time: 10 min
Total Time: 58 min
Makes: 2 dozen or 24 servings, 1 biscotti each
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PREHEAT oven to 325°F. Mix flour, baking powder and salt in small bowl. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet. BAKE 30 minutes or until lightly browned. Remove from baking sheet. Place on cutting board; cool 5 minutes. Using a serrated knife, diagonally cut each log into 12 slices; place upright on baking sheet, 1/2 inch apart. Bake an additional 15 to 18 minutes or until slightly dried. Remove from baking sheet. Cool on wire racks. DIP in or drizzle with melted chocolate. Let stand until set. Store in tightly covered container at room temperature.
Variation
Omit melted semi-sweet baking chocolate. Sprinkle
cooled biscotti with powdered sugar. Or, drizzle with combined 1 cup powdered
sugar and 2 Tbsp. orange juice. Let stand until set.
One Bowl Cookie-Stuffed Brownies
Prep Time: 15 min
Total Time: 50 min
Makes: 24 servings, 1 square each
Take 4 squares Baker's Unsweetened Chocolate, 3/4 cup (1-1/2 sticks) butter or margarine, 2 cups sugar, 4 eggs, 1 tsp. vanilla and 1 cup flour and mix & match your recipe from these options...
chopped cookie options:
Nutter Butter Peanut Butter
Nilla Wafers
Chocolate Chip Cookies
Oreo Chocolate
stir-in choices:
chopped Cocktail Peanuts
chopped toasted Sliced Almonds
chopped Pecans
raisins
Then follow our 3 simple steps:
PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of
foil extending over sides of pan to form handles. Grease foil. Microwave
chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter
is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs
and vanilla; mix well. Stir in flour until well blended. STIR in 1 cup
chopped cookies and 1 cup stir-ins. Spread into prepared pan. Sprinkle with
additional 1 cup chopped cookies. BAKE 30 to 35 min. or until toothpick
inserted in center come out with fudgy crumbs. Do not overbake. Cool in pan.
Lift out of pan onto cutting board. Cut into 24 squares.
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Servings: Makes 8 to 10 servings |
Prep
Time: 20 minutes |
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Triple Chocolate Fudge Brownie Mix
This brownie mix is the perfect gift for REAL chocolate lovers on your holiday list.
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Preparation |
10 min. |
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Baking |
30 min. |
Ingredients:
Instructions:
Combine flour, baking powder and salt in small bowl. Spoon
flour mixture into 1-quart decorative jar. Layer with cocoa, sugar, chocolate
chips, white baking chips and walnuts. Place lid on jar. Include the following
directions with jar of brownie mix.
Baking Directions: Heat oven to 350°F. Grease 8 or 9-inch
square baking pan. Combine 1/2 cup melted butter and 3 slightly beaten eggs in
medium bowl. Add brownie mix from jar. Stir just until moistened. Spread batter
evenly into prepared pan. Bake for 30 to 40 minutes or until brownies begin to
pull away from sides of pan. (DO NOT UNDERBAKE.) Cool completely. Sift 2
teaspoons powdered sugar over top of cooled brownies, if desired.
TIP: Chocolate and cocoa powder both come from beans that
grow in pods on trees in the tropics. The beans are harvested from the pods and
fermented. After the beans are dried, roasted and cracked, cocoa butter is
extracted. This leaves a dark brown paste which is dried and ground to make
unsweetened cocoa powder. Yield: 16
brownies
Nutrition Facts (1 brownie)
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Calories: |
230 |
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Fat: |
12 g |
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Cholesterol: |
55 mg |
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Sodium: |
115 mg |
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Carbohydrates: |
29 g |
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Dietary Fiber: |
2 g |
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Protein: |
4 g |
Ultimate
Fudgy Brownies
These brownies are dense and gooey and have a great chocolate flavor.
Preparation 20 min.
Baking 25 min.
Ingredients:
1/2 cup Butter
2 ounces unsweetened baking chocolate
1 1/4 cups sugar
1 teaspoon vanilla
2 eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Instructions:
Heat oven to 350°F. Grease bottom only of 8-inch square baking pan. Set aside.
Melt butter and chocolate in 2-quart saucepan over low heat, stirring occasionally, until smooth (4 to 7 minutes). Remove from heat.
Stir in sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Add flour, baking powder and salt; mix just until all ingredients are moistened and brownie mixture is smooth.
Spread brownie mixture into prepared baking pan. Bake for 25 to 33 minutes or until brownies just begin to pull away from sides of pan. (DO NOT OVER-BAKE.) Cool completely.
TIP: To substitute unsweetened cocoa for unsweetened baking chocolate, use 3 tablespoons unsweetened cocoa plus 1 tablespoon butter for each ounce of unsweetened baking chocolate.
TIP: Reduce baking temperature by 25°F if using dark or nonstick baking pan.
TIP: To prepare brownies in 13x9-inch baking pan, double all ingredients. Bake for 35 to 40 minutes or until brownies just begin to pull away from sides of pan.
TIP: For the tenderest brownies, stir brownie mixture until smooth; do not over-mix.
VARIATIONS:
Stir-ins: One-half cup of stir-ins (nuts, baking chips, toffee bits, etc.) may be stirred into brownie mixture before baking.
Raspberry-Marbled: One-fourth cup seedless red raspberry jam may be swirled into brownie mixture before baking. Dollop tablespoonfuls of jam onto brownie mixture; swirl with knife.
Cappuccino Cream Cheese: Stir together 1/4 cup spreadable cream cheese and 2 teaspoons coffee flavoring syrup in small bowl. Spread half of brownie mixture into pan. Dollop with cream cheese mixture. Spoon remaining brownie mixture over cream cheese mixture; swirl brownie mixture and cream cheese mixture with knife.
Chocolate Drizzled: Place 1/4 cup semi-sweet real chocolate chips and 1/2 teaspoon shortening in small microwave-safe bowl. Microwave on MEDIUM (50%) power 1 minute. Stir; continue microwaving, stirring occasionally, until chocolate is melted and smooth (1 to 2 minutes). Drizzle chocolate over cooled brownies.
Espresso Flavored: Dissolve 1 tablespoon instant espresso powder in 2 teaspoons hot water. Stir into brownie mixture before baking.
Yield: 25 brownies
Nutrition Facts (1 brownie)
Calories: 110
Fat: 5 g
Cholesterol: 25 mg
Sodium: 75 mg
Carbohydrates: 15 g
Dietary Fiber: 0 g
Protein: 1 g