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Reply
| | From:  Genie· (Original Message) | Sent: 11/6/2007 4:13 AM |
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Reply
| | | From: Genie· | Sent: 12/16/2007 9:46 PM |
Black Walnut and Coconut Bars
Crust:
1/2 C. butter
1/2 C. brown sugar, firmly packed
1 C. flour, sifted
Topping:
2 T. flour
1/2 t. baking powder
1/4 t. salt
1/2 C. shredded unsweetened coconut
1 C. black walnuts, chopped
2 eggs, well beaten
3/4 C. brown sugar, firmly packed
1 t. vanilla
Preheat the oven to 375° F. and butter a 9-inch square baking pan.
Cream butter and sugar well, then blend in the flour. Press into the prepared baking pan. It will be difficult to make this smooth; don't worry, it will smooth out in baking. Bake for 20 minutes.
Meanwhile mix flour, baking powder and salt, then coconut and walnuts in a small bowl. In a medium-size bowl, beat the eggs with an electric mixer until light, then add the brown sugar and vanilla and beat until fluffy. Combine the two mixtures and pour over the baked crust.
Bake for about 18 minutes longer. Cool slightly, cut into oblong bars and remove from pan to cool on racks. Don't allow to cool completely in pan because the crust will get hard and difficult to cut. Makes 24 bars. | |
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Reply
| | | From: Genie· | Sent: 12/16/2007 9:46 PM |
Rosie's Honeypots
Base:
1 cup flour
1/2 cup powder sugar
1 stick butter, at room temp, cut into 8 pieces
1 egg white (for glazing)
Topping:
3/4 stick unsalted butter
1/2 cup lightly packed light brown sugar
1/2 cup honey
1 1/4 cups chopped walnuts
1/4 cup heavy whipping cream
1 teaspoon vanilla
Preheat oven to 350ºF. Lightly grease an 8" square pan. For base, process flour and powder sugar in food processor for 20 seconds. Add the butter and process until dough comes together (20-30 seconds). Pad dough gently over bottom of prepared pan, and glaze with egg white. Pour egg white on the dough and tip pan from side too side to coat surface; pour off excess. Bake the base on center oven rack til golden, about 25 minutes. Place base in fridge for 15 minutes to cool completely. Keep oven on.
Meanwhile, prepared the topping: Combine butter, brown sugar and honey in medium size saucepan. Heat, stirring with wooden spoon, over medium-low heat until begins to boil. Boil without stirring for 5 minutes. While mixture is boiling, put nuts in medium size bowl; add the cream and vanilla, stir to combine. Add boiled honey mixture to nuts and stir together. Pour evenly over cooled base. Bake bars in center oven rack until entire surface is bubbling, about 25 minutes. Place pan on cooling rack and cool for 1 hour. Then run sharp knife around sides of pan and let cool completely. Cut with very strong knife. | |
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Reply
| | | From: Genie· | Sent: 12/16/2007 9:51 PM |
| From: Lyd (Original Message) | Sent: 12/13/2007 1:10 PM | Lemon Bars
3/4 cup butter
1 1/2 cups flour
1/3 cup powdered sugar
4 eggs
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
dash salt
6 tablespoons lemon juice
Cream together butter, 1 1/2 cup flour, and powdered sugar. Pat in a 13x9x2 inch baking pan. Bake 18 minutes at 350 F or 325 F if using a glass pan. Beat together the rest of the ingredients and pour over crust. Bake an additional 25 minutes. Sprinkle with powdered sugar.
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Reply
| | | From: Genie· | Sent: 12/20/2007 7:43 PM |
TURTLE BARS 1 German chocolate Cake mix, prepared per pkg. directions
1 stick margarine
1/2 cup evaporated milk
14 ozs. caramels
1 cup chocolate chips
1 cup pecans Pour half of cake batter into a greased and floured 9"x 13" pan. Bake at 350° for 20 minutes. Melt butter, milk and caramels together. Pour over baked cake and sprinkle with chips and nuts. Top with reserved cake batter. Bake at 250° for 20 minutes, then at 350° for 10 minutes. | |
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Reply
| | | From: Genie· | Sent: 12/20/2007 7:44 PM |
CRANBERRY FILLED BARS 2 cups raw cranberries
1/2 cup water Cook until skins pop. Mix 3 tablespoons cornstarch with small amount of water to dissolve. Add to the first mixture and cook until thick. 1 & 3/4 cups oatmeal
1/4 tsp. salt
1 cup sugar
1 tsp. baking powder
3/4 cup soft margarine
1 & 1/2 cups flour Mix well until creamy. Reserve 1 cup and set aside. Press remainder into a 9" x 13" pan. Bake 10 minutes. Spread filling over the crust. Sprinkle with the reserved crumbs. Bake at 350° for 20 minutes or until light brown. | |
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Reply
| | | From: Genie· | Sent: 3/9/2008 7:35 PM |
| No Fail Sugar cookies
6 cups flour 3 tsp baking powder 2 cups butter 2 cups sugar 2 eggs 2 tsp vanilla 1 tsp salt Cream butter & sugar until light and fluffy. Add eggs & vanilla. Mix well. Mix dry ingredients and add to egg mixture a little at a time. Mix until flour is completely incorperated and dough comes together. Chill for 1 to 2 hours Roll to desired thickist and cut into shapes. Bake on ungreased cookie sheet at 350 degree oven for 8 to 10 minutes or until just beginning to turn brown around the edges. This makes 5 dozen - 3 inch cookies Great for Christmas cookies and they hold there shape while baking. You can put on your favorite icing or sprinkle with candies before baking | |
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Reply
| | | From: Genie· | Sent: 10/13/2008 3:15 AM |
| Eggnog Brownies
1/2 cup Butter or Margerine
10 oz white baking chips
1 1/4 cups all purpose flour
3/4 cup sugar
1 tsp vanilla
1/4 tsp ground nutmeg
1/4 tsp salt
3 large eggs
*Egg Nog Frosting*
1 1/2 cups powdered sugar
3 Tbsp softened Butter or Margerine
1/2 tsp vanilla
1-3 Tbsp egg nog or heavy cream
dash of nutmeg
For the Brownies:
Heat oven to 350. Grease and lightly flour a 13X9 pan.
Heat butter and white chips over low heat, stirring frequently, until
just melted (this sometimes looks curdled, that's when you know it is
right)
While the chips are melting mix dry ingredients in a medium bowl.
When the chips are melted mix with the dry ingredients.
Add vanilla and eggs last so the eggs don't get cooked by the heat
from the melted chips. Spread evenly in the pan, the mixture will be
thick!
Bake 30-35 minutes on the center rack of your oven.
Cool completly.
For the frosting:
Mix all ingredients until frosting is spreadable. Spread smoothly onto cooled brownies. | |
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Reply
| | | From: Genie· | Sent: 10/14/2008 4:27 AM |
| Cheesecake Swirl Bars
Ingredients
55 vanilla wafers, crushed
6 tablespoons butter, melted
1/2 cup finely chopped pecans, toasted
16 ounces cream cheese, softened
1/2 cup sugar
1 1/2 teaspoons rum extract
2 large eggs
1/4 cup refrigerated eggnog
1/2 cup white chocolate morsels, melted
1/2 cup double chocolate morsels, melted (we tested with Ghirardelli)<WBR>,
or regular semisweet morsels
Preparation
Combine first 3 ingredients in a large bowl, stirring until blended.
Press crumb mixture into bottom of a lightly greased 8" or 9" square
pan. Bake at 350° for 8 minutes. Cool.
Beat cream cheese, sugar, and rum extract at medium speed with an
electric mixer just until smooth. Add eggs, 1 at a time, beating just
until blended. Pour 1 1/2 cups cream cheese batter evenly over baked
crust.
Stir eggnog into remaining batter. Divide batter in half; stir melted
white chocolate into 1 portion. Spoon evenly over cream cheese batter.
Stir melted semisweet chocolate into remaining batter. Drop spoonfuls
of chocolate batter evenly over white chocolate layer; gently swirl
batters with a knife.
Bake at 350° for 30 to 33 minutes or until almost set. Cool completely
on a wire rack. Cover and chill at least 1 hour before serving. Cut
into bars.
Yield
1 dozen
Oxmoor House, JUNE 2005 Christmas with Southern Living, 2005
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Reply
| | | From: Genie· | Sent: 10/27/2008 2:20 AM |
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Cappuccino-Frosted Brownies
Prep: 20 min., Bake: 35 min. People line up when Copy Chief Paula Hunt
Hughes brings these treats to the office.
Ingredients
4 (1-oz.) unsweetened chocolate baking squares
3/4 cup butter
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels
Cappuccino Buttercream Frosting
Garnish: chocolate shavings
Preparation
1. Microwave chocolate squares and butter in a large microwave-safe
bowl at HIGH 1 1/2 minutes, stirring after 1 minute and then every 30
seconds or until melted. Stir until smooth. Stir in sugar. Add eggs, 1
at a time, beating with a spoon just until blended after each addition.
2. Stir in flour and vanilla; stir in chocolate morsels. Pour mixture
into a lightly greased 13- x 9-inch baking pan.
3. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted
in center comes out clean. Cool completely on a wire rack.
4. Spread Cappuccino Buttercream Frosting evenly over top of cooled
brownies. Garnish, if desired. Cut into squares. Cover and chill, if
desired.
Yield
Makes 10 to 12 servings
Paula Hughes, Homewood, Alabama , Southern Living, DECEMBER 2006
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Reply
| | | From: Genie· | Sent: 10/27/2008 10:21 PM |
| Amaretto-Walnut Brownies
Ingredients
1 cup coarsely chopped walnuts, toasted
1/2 cup almond liqueur
1 cup butter
8 (1-ounce) unsweetened chocolate squares
5 large eggs
3 1/3 cups sugar
1/4 cup Swiss mocha instant coffee mix
1 tablespoon vanilla extract
1 2/3 cups all-purpose flour
1/8 teaspoon salt
Garnish: toasted walnut halves
Preparation
Soak chopped walnuts in liqueur 4 to 6 hours. Drain, discarding liqueur.
Melt butter and chocolate in a heavy saucepan over low heat.
Beat eggs, sugar, and suisse mocha at medium-high speed with an
electric mixer 8 minutes. Gradually add chocolate mixture, beating at
low speed until blended. Gradually add vanilla, flour, and salt,
beating until blended. Stir in chopped walnuts. Pour into a lightly
greased aluminum foil-lined 13- x 9-inch pan.
Bake at 350° for 30 to 35 minutes. Cool on a wire rack. Cut into
squares. Garnish, if desired.
NOTE: For testing purposes only, we used International Coffees Suisse
Mocha.
Yield
15 brownies
Southern Living, DECEMBER 1999
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