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| | From:  Genie· (Original Message) | Sent: 3/9/2008 7:39 PM |
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| | | From: Genie· | Sent: 3/9/2008 7:42 PM |
| Mrs. Field's Chocolate Chip Cookies
Yield: 48 servings
1 lb Butter
1 1/2 c White Sugar
2 c Dark Brown Sugar, Packed
3 ea Eggs
2 ts Vanilla
6 c Flour
1 1/2 ts Salt
1 1/2 ts Baking Soda
4 1/2 c Chocolate Chips
2 c Chopped Walnuts
2 c Raisins-for oatmeal cookies
1 1/2 c Oatmeal-for oatmeal cookies
Cream butter and sugars. Add eggs, vanilla, flour,
salt, and baking soda. Beat for 3-4 minutes (batter
may be dry). Add chips and nuts, or raisins and
oatmeal for oatmeal cookies.
Cover cookie sheet with wax paper. Scoop dough out
with a large spoon. Place 2�?apart on sheet; change
wax paper for every new batch. Bake at 350 for 8-11
minutes. (Cookies may not look completely done). Do
not halve this recipe or it will not turn out as well.
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| | | From: Genie· | Sent: 6/2/2008 8:23 PM |
Hostess® Twinkies - Genie “Everyone is familiar with this infamous little snack. The Twinkie consists of white cream filling and sugary butter cream cake outside. You’ll need small spice jar or a prescription medicine jar to make the mold for the cake.�? twelve 12 x 14 inch pieces of aluminum foil 4 egg whites 16-ounce box golden pound cake mix 2/3 cup water Nonstick spray 2 teaspoons very hot water rounded 1/4 teaspoon salt 2 cups marshmallow cream (1 7-ounce jar) 1/2 cup shortening 1/3 cup powdered sugar 1/2 teaspoon vanilla 2 Tbsp butter 1/3 cup vegetable shortening 1 cup powdered sugar 1/4 cup granulated sugar 1/3 cup evaporated milk 1 tsp vanilla extract 2 drops lemon extract 1. Preheat oven to 325 degrees F. For each cake (you’ll need 12), cut a piece of aluminum foil to be about 12�?by 14�? Fold each piece of foil in half twice. Then, wrap the folded foil around a small spice jar or prescription medicine bottle. Anything small and cylindrical that resembles a Twinkie in size and shape will work fine. Use the foil to create a mold. Leave the top open for pouring the batter in. Make twelve of these molds and arrange them standing up, on a cookie sheet. Spray the inside of each with nonstick spray. 2. In a medium sized mixing bowl, beat the egg whites until stiff. Then, add the cake mix and water, to the eggs, and beat for about 2 minutes until thoroughly blended. The batter should be smooth and free of lumps. 3. Pour the batter carefully into the Twinkie molds, filling each about 3/4 inch from the top. Then place the molds into the oven and bake about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center. 4. While the cakes cook, make the filling. Combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool. 5. Combine the marshmallow cream, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. When ready, add the salt solution to the filling mixture and combine. Transfer the filling to a pastry bag one done. 6. When the cakes are done and cooled, use a toothpick or a food skewer to make three small holes in the bottom of each one. Move the toothpick around until each hole is about the size of a pencil eraser around, and goes almost all the way through the Twinkie. Then, carefully use the pastry bag, to inject each cake with filling through all three holes. Makes 12 Twinkies. |
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Reply
| | | From: Genie· | Sent: 6/2/2008 9:01 PM |
Top Secret Recipes
version of
Starbucks®Cranberry Bliss Bar® Kaci
by Todd Wilbur.
Each holiday season Starbucks brings out one of its most beloved dessert recipes: A soft triangle of white chocolate and cranberry cake, covered with delicious creamy lemon frosting and dried cranberries. But, when the holidays leave us, so do the Cranberry Bliss Bars, and that's when the dozens of requests to clone the dessert start rolling in here at TSR. Each of the more than 3500 Starbucks stores contracts with local bakeries so that the Bliss Bars are fresh for customers each day. The end result may vary slightly from city to city, but the basic recipe is the same, and it rules. Now you can get your Bliss Bar fix anytime of the year, at a fraction of the cost of the real thing, with a little sneaky kitchen cloning.
Cake
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ground ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks
Frosting
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries
Drizzled Icing
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening
1. Preheat oven to 350 degrees.
2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.
3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.
5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
6. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.
(http://www.topsecretrecipes.com)
Makes 16 bars.
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Reply
| | | From: Genie· | Sent: 6/2/2008 9:17 PM |
Hostess Snowballs 4 egg whites 1/2 cup butter 1 cup sugar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract Rind of 1 lemon, finely grated 2 cups sifted cake flour 1 tablespoon baking powder 2/3 cup milk 2 to 3 cups sweetened shredded coconut Frosting: 1 (16 oz.) pkg. powdered sugar 1 (7 oz.) jar JET−PUFFED Marshmallow Creme 1/4 cup margarine or butter, softened 1 teaspoon vanilla extract 1 to 2 tablespoons milk Preheat the oven to 350F. Butter and flour muffin tins or dome shaped baking molds and set aside. Whip the egg whites in a clean bowl until stiff but not dry and place in the refrigerator while you make the rest of the batter. Cream the butter and add the sugar. Continue mixing to blend well. Add the vanilla extract, almond extract and lemon rind and mix well. Sift the flour 3 times with the baking powder then add it to the butter mixture alternately with the milk in 3 additions. Fold in the whites and pour the batter into the molds, filling about 3/4 of the way up. Bake for 20 to 25 minutes until batter is firm to the touch in the center. Let cool in the pans then turn out so the top becomes the bottom (you may need to trim them a bit so they sit flat). Frosting: Beat sugar, marshmallow creme, margarine or butter and vanilla extract with electric mixer at medium speed, beating in milk as needed to desired frosting consistency. Place the coconut in a bowl and add 1 drop of red or green food coloring for a pale color. Toss until food coloring is well mixed in and the coconut is the desired color. Frost the top and sides of the cakes and dip/roll in coconut to make them look like snowballs. | |
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| | | From: Genie· | Sent: 6/18/2008 12:47 AM |
Rated: 5 out of 5 by 13 members | Yields: 24 servings | "These pies are homemade cookie sandwiches that are filled with a dreamy marshmallow concoction. First you whip up the batter for the cookies that 's made with evaporated milk, butter, sugar, cocoa and a few other delicious ingredients. Drop the dough onto cookie sheets, bake, and slather the cookies with the marshmallow mixture." INGREDIENTS: | 1/2 cup butter, softened 1 cup white sugar 1 egg 1 cup evaporated milk 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup unsweetened cocoa | powder 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 1/2 cup butter, softened 1 cup confectioners' sugar 1/2 teaspoon vanilla extract 1 cup marshmallow creme | DIRECTIONS: | 1. | Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet. | | 2. | To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined. | | 3. | Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes. | | 4. | Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling. | | 5. | To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust. | | |
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Reply
| | | From: Genie· | Sent: 6/22/2008 7:53 PM |
Twinkie® Filling 1 cup milk
1 cup granulated sugar
1/2 cup Crisco® (white)
1 teaspoon vanilla extract
5 tablespoons flour
1/2 teaspoon salt
1/2 cup butter Mix flour with milk; boil until thick, then cool. After mixture has cooled, beat until fluffy (10 to 15 minutes). Add remaining ingredients, beating well as you add them individually, one at a time. Spread the filling between layers of cake. NOTE: The longer the milk and flour mixture is beaten, the fluffier the filling will be. | |
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| | | From: Genie· | Sent: 9/11/2008 2:29 AM |
Applebee's Maple Butter Blondies
Blondies:
1 cup sifted flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips Heat oven to 350 degrees F. Sift flour, add baking powder, baking soda and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Add egg and vanilla extract. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips. Spread in a 9-inch square pan. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with a scoop of ice cream and Maple Butter Sauce. Maple Butter Sauce:
3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/2 cup walnuts, chopped (optional) Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired. Serves 4. | |
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Reply
| | | From: Genie· | Sent: 10/17/2008 8:38 PM |
| Mrs Fields Cinnamon Maple Rings
Yield: 48 servings
2 c All-purpose flour
1/4 c Sugar
1 c Butter; chilled
Sliced into 8 pieces
1/4 c Maple syrup; chilled
2 tb Ice water; or as needed
Filling:
1/4 c Sugar
4 ts Ground cinnamon
Topping:
1/4 c Maple syrup
Recipe by: Ruth Burkhardt (KKBG35A)
Combine flour and sugar in a medium bowl using an electric
mixer set
on medium speed. Add butter and mix until the dough forms small,
pea-sized
pellets. Add chilled maple syrup and 2 Tbl water, and mix on low speed
until dough can be formed into a ball, do not overmix or the dough
will be
tough! Separate dough into 2 balls andflatten into disks. Wrap dough
tightly in plastic wrap or place in plastice bags. Refrigerate for 2
hrs.
To Prepare the Filling: Combine the sugar and cinnamon in a small bowl.
Preheat oven to 325d F. Using a floured rolling pin on a floured
board, roll one piece of dough into a rough rectangle 10 inches wide, 15
inches long, and 1/8 inch thick. Sprinkle dough with half of the
cinnamon-sugar filling. Starting with smaller side, roll dough up
tightly
into a cylinder. Wrap each roll in plastic wrap and refrigerate for
1 hour.
Using a sharp thin knife, cut 1/4 inch slices from each roll.
Place
slices on ungreased baking sheets, 1 inch apart. Brush tips lightly with
1/4 cup maple syrup. Bake for 16-17 minutes or until light golden brown.
Immediately transfer cookies to a cool, flat surface.
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