Desserts

 This star indicates that I have tried and like the recipe!
 * Hot Papaya Sundaes
 * Lemon Cookies
 * One Pan S'mores
 * Oatmeal Raisin Cookies[[image:small-star.png link="Desserts#42"]]
 * Apple Cobbler with Oatmeal Chocolate Cookie Crust
 * Pear Cobbler with Ginger Crust
 * Creamy Gingered Cheese Dip
 * Chocolate Cherry Brownies
 * Peppermint Fudge
 * Cinnamon Bread Pudding with Pumpkin Custard
 * Tropical Sherbet
 * Anise Poofs
 * Pumpkin Cheesecake
 * Peach Cobbler with Almond Topping
 * Lime Cheesecake
 * Peanut Butter Crunch Bars[[image:small-star.png link="Desserts#Peanut%20Butter%20Crunch%20Bars"]]
 * Banana Cookies with Peanut Butter Filling
 * Brownie Mint Sundae Squares
 * Oreo Cookie Truffles
 * Carrot Cake Cookies
 * Chocolate Chip Ice Cream Pie
 * Ginger Cookies
 * The Oatiest Oatmeal Cookies Ever[[image:small-star.png link="Desserts#Oatiest%20Oatmeal%20Cookies"]]
 * Oatmeal Cream Cheese Butterscotch Bars
 * Salted Caramel Milkshakes
 * Cocoa Brownies
 * Basic Vanilla Cupcakes[[image:small-star.png link="Desserts#Basic%20Vanilla%20Cupcakes"]]
 * Zucchini bread[[image:small-star.png link="Desserts#Zucchini%20Bread"]]
 * Fruit tray and dip[[image:small-star.png link="Desserts#Fruit%20Tray%20and%20Dip"]]
 * Chocolate cake and icing[[image:small-star.png link="Desserts#chocolate%20cake"]][[image:small-star.png link="Desserts#chocolate%20cake"]][[image:small-star.png link="Desserts#chocolate%20cake"]]
 * Persimmon Cookies
 * Banana Bread[[image:small-star.png link="Desserts#Banana%20Bread"]]
 * Sugar Cookies[[image:small-star.png link="Desserts#Sugar%20Cookies"]]
 * Peppermint Bark Candy[[image:small-star.png link="Desserts#Peppermint%20Bark"]]
 * Smore's bars[[image:small-star.png link="@http://www.foodnetwork.com/recipes/anne-thornton/spicy-smoky-smores-bars-recipe.html"]][[image:small-star.png link="@http://www.foodnetwork.com/recipes/anne-thornton/spicy-smoky-smores-bars-recipe.html"]]
 * Snowball Christmas Cookies[[image:small-star.png link="@http://www.yummly.co/recipe/Snowball-Christmas-Cookies-1941509"]]





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__**Peanut Butter Crunch Bars**__ Back to Top

__**Banana Cookies with Peanut Butter Filling**__

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Oreo Cookie Truffles
 Ingredients:1 pkg. cream cheese - softened1 pkg. oreo cookies (any flavor - mint is good)2 pkg. Bakers or Giradelli Chocolate or Dark Chocolate Baking Bar (8 squares each) - broken into small pieces4 oz. Cool Whip topping


 * 1) Soften the cream cheese in microwavable bowl.
 * 2) Crush cookies in a gallon-size ziplock baggie. Use 3 cups of the crushed cookies and mix with the cream cheese until well blended. Save the remainder of the crumbs for later use.
 * 3) Shape into 48 small balls. Place on wax paper.
 * 4) Melt the chocolate pieces, in 30 second increments, with the whipped topping. Stir after every 30 seconds until the mixture is smooth and creamy.
 * 5) Place the balls into the mixture, in a set of 6 or 8 at a time, stir them with forks until well coated. Let the extra chocolate drip back into the bowl.
 * 6) Place onto wax paper. Sprinkle the leftover cookie crumbs onto the tops of the truffles.
 * 7) Let them set up in the fridge until firm. Great for parties!!!!

Carrot Cake Cookies = Reprinted with permission from Cookies at Home with the Culinary Institute of America, by The Culinary Institute of America, copyright (c) 2011. Published by Wiley. Yield: MAKES ABOUT 2 DOZEN COOKIES INGREDIENTS
 * 1/2 lb (2 sticks) unsalted butter
 * 1 cup packed light brown sugar
 * 1 cup granulated sugar
 * 1/4 tsp salt
 * 1 tsp pure vanilla extract
 * 2 eggs
 * 2 cups all-purpose flour
 * 1 tsp baking soda
 * 1 tsp baking powder
 * 1 1/4 tsp ground cinnamon
 * 1 cup rolled oats
 * 1 cup sweetened shredded coconut
 * 1 1/2 cups grated carrots
 * <span style="background-color: #ffffff; font-family: Arial,Helvetica,sans-serif; font-size: x-small;">1 cup raisins
 * <span style="background-color: #ffffff; font-family: Arial,Helvetica,sans-serif; font-size: x-small;">3/4 cup chopped walnuts
 * <span style="background-color: #ffffff; font-family: Arial,Helvetica,sans-serif; font-size: x-small;">2 cups Cream Cheese Frosting (recipe below)

<span style="font-family: arial,sans-serif; font-size: 15px;">DIRECTIONS

 * 1) In the bowl of a stand mixer fitted with the paddle attachment, gently blend the butter, sugars, salt, and vanilla on low speed until light and fluffy, about 5 minutes.
 * 2) Add the eggs one at a time, scraping down the bowl after each addition.
 * 3) Sift the flour, baking soda, baking powder, and cinnamon together into a large bowl. Add to the creamed mixture all at once and mix on low just until combined.
 * 4) Stir in the oats, coconut, carrots, raisins, and walnuts by hand. Chill the dough until firm, at least 30 minutes.
 * 5) While the dough is firming up, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
 * 6) Scoop the dough onto the prepared baking sheets using a #40 scoop about 1 1/2 inches apart.
 * 7) Bake until golden brown, 12 to 15 minutes. Rotate and switch the baking sheets as necessary for even baking.
 * 8) Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool

<span style="background-color: #ffffff; font-family: Arial,Helvetica,sans-serif; font-size: 130%;">Chocolate Chip Ice Cream Pie 1/2 c. chocolate syrup 1/3 c. semisweet chocolate chips 2 cups crisp rice cereal 1/4 c. sour cream 1 qt. chocolate chip ice cream, softened


 * 1) Coat bottom and sides of an 8-inch pie plate lightly with butter.
 * 2) Combine chocolate syrup and chocolate chips in a microwave-safe bowl. Microwave on HIGH until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of the chocolate mixture.
 * 3) Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.
 * 4) Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm, about 1 hour.

<span style="background-color: rgba(255,255,255,0.921569); display: block; text-align: left;">Back to Top

=Ginger Cookies= 1/2 c. butter, softened 1/2 c. dark brown sugar 1/4 c. molasses 1 egg 1/2 t. cinnamon 2 t. ginger 2 dashes clove 1 dash cayenne pepper 2 1/4 c. flour


 * 1) Thoroughly cream the softened butter. Add brown sugar and molasses and mix. Beat the egg on the slowest speed. In a separate bowl, mix all the dry ingredients then stir them into the butter mixture. Knead for a minute. Chill the dough for 30 minutes and the roll out and cut out cookies.
 * 2) Bake at 375 in the top third of the oven for 10-12 minutes or until the edges start to brown.

=<span style="font-family: 'trebuchet ms',sans-serif; font-size: 20px;">The Oatiest Oatmeal Cookies Ever = Recipe courtesy Alton Brown, 2010

<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;">Ingredients

 * 5 c. old-fashioned rolled oats
 * 1 teaspoon baking powder
 * 1 teaspoon ground cinnamon
 * Pinch kosher salt
 * 10 ounces unsalted butter, at room temperature (2 1/2 sticks)
 * 3/4 c. dark brown sugar
 * 1/2 c. granulated sugar
 * 1 large egg
 * 1 teaspoon vanilla extract
 * 1 cup raisins, optional

<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;">Directions
<span style="background-color: rgba(255,255,255,0.921569); display: block; text-align: left;">Preheat the oven to 375 degrees F.

<span style="background-color: rgba(255,255,255,0.921569); display: block; text-align: left;">Spread oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the pan.

<span style="background-color: rgba(255,255,255,0.921569); display: block; text-align: left;">Grind 8 ounces of toasted oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.

<span style="background-color: rgba(255,255,255,0.921569); display: block; text-align: left;">Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins. Stir to combine.

<span style="background-color: rgba(255,255,255,0.921569); display: block; text-align: left;">Scoop the dough with a 1 1/2-ounce disher onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to14 minutes. Rotate the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely. <span style="background-color: rgba(255,255,255,0.921569); display: block; text-align: left;">Back to Top =<span style="font-family: 'trebuchet ms',sans-serif; font-size: 20px;">Oatmeal Cream Cheese Butterscotch Bars = Recipe courtesy Anne Burrell

<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;">Ingredients

 * 2 sticks [|unsalted butter], at room temperature, cut into pea-sized pieces, plus more for pan
 * 2 cups [|all-purpose flour]
 * 1 1/2 cups old fashioned [|rolled oats]
 * 3/4 cup firmly packed brown sugar
 * 1 teaspoon ground cinnamon
 * 1 (11-ounce) bag [|butterscotch] chips
 * 1 (8-ounce) package cream cheese, at room temperature
 * 1 (14-ounce) can [|sweetened condensed milk]
 * 1 lemon, zested and juiced
 * 1 teaspoon [|vanilla extract]

<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;">Directions
Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve.

In a [|food processor] add the flour, oats and [|brown sugar] and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.

Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of [|cream cheese] remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.

Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve.

Cook's Note: For a delicious and healthy variation of this recipe, try replacing the butterscotch chips with tasty dried [|cranberries]

=<span style="font-family: 'trebuchet ms',sans-serif; font-size: 20px;">Salted Caramel Milkshakes = Recipe courtesy Guy Fieri



<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;">Ingredients

 * 1 cup sugar
 * 3/4 cup heavy cream
 * 2 tablespoons unsalted butter
 * 1 teaspoon flaky sea salt
 * 1/2 teaspoon vanilla extract
 * 1 cup vanilla bean ice cream
 * 1/2 cup whole milk

<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;">Directions
Add 1/3 cup water to a medium saucepan and set over high heat. Carefully pour the sugar directly into the center so none of it splashes up the sides of the pot. Bring to a boil and cook until the sugar starts to turn brown. Do not stir the pot. If you need to, gently swirl the pot to help melt all the sugar. Once the sugar turns a deep brown color, remove from the heat and carefully pour in the cream, taking care as it will splutter a little. Add the butter, salt and vanilla. Swirl the pot until the butter dissolves completely and evenly into the caramel sauce.

Drizzle a little of the caramel sauce into 2 tall milkshake glasses. Add the ice cream, milk and the remaining caramel sauce to a blender. Blend until smooth and pour into the glasses.

Cook's Note: For an adult version of this drink add 1 1/2 ounces rum to each milkshake!

Back to Top =<span style="font-family: 'trebuchet ms',sans-serif; font-size: 20px;">Cocoa Brownies = Recipe courtesy Alton Brown <span style="color: #2f2f2f; display: block; font-family: arial,serif; font-size: 10px;">Link to the How-To video

<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;">Ingredients

 * Soft butter, for greasing the pan
 * Flour, for dusting the buttered pan
 * 4 large eggs
 * 1 cup sugar, sifted
 * 1 cup brown sugar, sifted
 * 8 ounces melted butter
 * 11/4 cups cocoa, sifted
 * 2 teaspoons vanilla extract
 * 1/2 cup flour, sifted
 * 1/2 teaspoon kosher salt

<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;">Directions
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.

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=<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;"><span style="font-family: 'Arial Black',Gadget,sans-serif; font-size: 120%;">Basic Vanilla Cupcakes =
 * 2 1/2 cups [|all-purpose flour]
 * 1/2 teaspoon salt
 * 2 teaspoons baking powder
 * 1/2 teaspoon [|baking soda]
 * 1 teaspoon [|vanilla extract]
 * 1/2 cup milk
 * 1/2 cup vegetable oil
 * 1 stick [|butter]
 * 1 cup [|sugar]
 * 3 [|eggs]

<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;">Directions
Preheat the oven to 350 degrees F. In a large bowl, [|whisk] together the flour, salt, baking powder and baking soda. In another bowl, whisk together the vanilla extract, [|milk] and [|vegetable oil]. [|Cream] together the butter and sugar with a hand-held [|mixer] in a large bowl. Add the eggs 1 at a time and mix to combine. Alternate the dry and wet ingredients to the egg mixture, starting and ending with the dry ingredients. Pour the [|batter] 2/3 full into the cupcake tins and bake for 15 to 20 minutes. Remove from the oven and allow to cool before frosting.

=Zucchini Bread=

<span style="border-width: 0px; color: #fb6400; display: block; font-family: Arial,Helvetica,sans-serif; font-size: 13px; letter-spacing: 0.05em; margin: 0px; outline: none 0px; padding: 0px; text-transform: uppercase;">**INGREDIENTS:** <span style="border-width: 0px; color: #fb6400; display: block; font-family: Arial,Helvetica,sans-serif; font-size: 13px; letter-spacing: 0.05em; margin: 0px; outline: none 0px; padding: 0px; text-transform: uppercase;">**DIRECTIONS:**
 * 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3 teaspoons ground cinnamon 3 eggs 1 cup vegetable oil 2 1/4 cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini 1 cup chopped walnuts ||
 * **1.** || Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). ||
 * **2.** || Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. ||
 * **3.** || Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. ||
 * **4.** || Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool. ||



=<span style="font-family: 'trebuchet ms',sans-serif; font-size: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">**Fruit Tray with Fruit Dip** = <span style="border-bottom: 1px dotted #dddddd; display: block; line-height: 20px; margin: 0px 0px 7px; outline: none medium; padding: 0px;">Recipe courtesy Paula Deen

===<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 14px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">**French Cream:** === ==<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 14px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">**Directions** == <span style="display: block; line-height: 20px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"> Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad. Back to Top
 * <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 20px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-bottom: 0px; margin-left: 0px; margin-left: 0px; margin-right: 0px; margin-right: 7px; margin-top: 0px; margin-top: 3px; outline-color: initial; outline-color: initial; outline-style: none; outline-style: none; outline-width: initial; outline-width: initial; padding-bottom: 0px; padding-bottom: 0px; padding-left: 0px; padding-left: 0px; padding-right: 0px; padding-right: 7px; padding-top: 0px; padding-top: 0px;">Ingredients:
 * <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 20px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-bottom: 0px; margin-left: 0px; margin-left: 0px; margin-right: 0px; margin-right: 7px; margin-top: 0px; margin-top: 3px; outline-color: initial; outline-color: initial; outline-style: none; outline-style: none; outline-width: initial; outline-width: initial; padding-bottom: 0px; padding-bottom: 0px; padding-left: 0px; padding-left: 0px; padding-right: 0px; padding-right: 7px; padding-top: 0px; padding-top: 0px;">2 whole pineapples
 * <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 20px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-bottom: 0px; margin-left: 0px; margin-left: 0px; margin-right: 0px; margin-right: 7px; margin-top: 0px; margin-top: 3px; outline-color: initial; outline-color: initial; outline-style: none; outline-style: none; outline-width: initial; outline-width: initial; padding-bottom: 0px; padding-bottom: 0px; padding-left: 0px; padding-left: 0px; padding-right: 0px; padding-right: 7px; padding-top: 0px; padding-top: 0px;">2 large clusters green seedless grapes and several clusters Champagne grapes
 * <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 20px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-bottom: 0px; margin-left: 0px; margin-left: 0px; margin-right: 0px; margin-right: 7px; margin-top: 0px; margin-top: 3px; outline-color: initial; outline-color: initial; outline-style: none; outline-style: none; outline-width: initial; outline-width: initial; padding-bottom: 0px; padding-bottom: 0px; padding-left: 0px; padding-left: 0px; padding-right: 0px; padding-right: 7px; padding-top: 0px; padding-top: 0px;">6 oranges, peeled and sliced into wheels
 * <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 20px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-bottom: 0px; margin-left: 0px; margin-left: 0px; margin-right: 0px; margin-right: 7px; margin-top: 0px; margin-top: 3px; outline-color: initial; outline-color: initial; outline-style: none; outline-style: none; outline-width: initial; outline-width: initial; padding-bottom: 0px; padding-bottom: 0px; padding-left: 0px; padding-left: 0px; padding-right: 0px; padding-right: 7px; padding-top: 0px; padding-top: 0px;">1 cantaloupe, cut into cubes or balled
 * <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 20px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-bottom: 0px; margin-left: 0px; margin-left: 0px; margin-right: 0px; margin-right: 7px; margin-top: 0px; margin-top: 3px; outline-color: initial; outline-color: initial; outline-style: none; outline-style: none; outline-width: initial; outline-width: initial; padding-bottom: 0px; padding-bottom: 0px; padding-left: 0px; padding-left: 0px; padding-right: 0px; padding-right: 7px; padding-top: 0px; padding-top: 0px;">1 honeydew melon, cut into cubes or balled
 * <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 20px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-bottom: 0px; margin-left: 0px; margin-left: 0px; margin-right: 0px; margin-right: 7px; margin-top: 0px; margin-top: 3px; outline-color: initial; outline-color: initial; outline-style: none; outline-style: none; outline-width: initial; outline-width: initial; padding-bottom: 0px; padding-bottom: 0px; padding-left: 0px; padding-left: 0px; padding-right: 0px; padding-right: 7px; padding-top: 0px; padding-top: 0px;">24 long stemmed strawberries
 * <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 20px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-bottom: 0px; margin-left: 0px; margin-left: 0px; margin-right: 0px; margin-right: 7px; margin-top: 0px; margin-top: 3px; outline-color: initial; outline-color: initial; outline-style: none; outline-style: none; outline-width: initial; outline-width: initial; padding-bottom: 0px; padding-bottom: 0px; padding-left: 0px; padding-left: 0px; padding-right: 0px; padding-right: 7px; padding-top: 0px; padding-top: 0px;">6 to 8 kiwi, peeled and sliced
 * <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 20px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-bottom: 0px; margin-left: 0px; margin-left: 0px; margin-right: 0px; margin-right: 7px; margin-top: 0px; margin-top: 3px; outline-color: initial; outline-color: initial; outline-style: none; outline-style: none; outline-width: initial; outline-width: initial; padding-bottom: 0px; padding-bottom: 0px; padding-left: 0px; padding-left: 0px; padding-right: 0px; padding-right: 7px; padding-top: 0px; padding-top: 0px;">2 cups blueberries
 * <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 20px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-bottom: 0px; margin-left: 0px; margin-left: 0px; margin-right: 0px; margin-right: 7px; margin-top: 0px; margin-top: 3px; outline-color: initial; outline-color: initial; outline-style: none; outline-style: none; outline-width: initial; outline-width: initial; padding-bottom: 0px; padding-bottom: 0px; padding-left: 0px; padding-left: 0px; padding-right: 0px; padding-right: 7px; padding-top: 0px; padding-top: 0px;">Red Leaf lettuce, to line silver tray
 * <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 20px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-bottom: 0px; margin-left: 0px; margin-left: 0px; margin-right: 0px; margin-right: 7px; margin-top: 0px; margin-top: 3px; outline-color: initial; outline-color: initial; outline-style: none; outline-style: none; outline-width: initial; outline-width: initial; padding-bottom: 0px; padding-bottom: 0px; padding-left: 0px; padding-left: 0px; padding-right: 0px; padding-right: 7px; padding-top: 0px; padding-top: 0px;">French Cream, recipe follows
 * <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 20px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-bottom: 0px; margin-left: 0px; margin-left: 0px; margin-right: 0px; margin-right: 7px; margin-top: 0px; margin-top: 3px; outline-color: initial; outline-color: initial; outline-style: none; outline-style: none; outline-width: initial; outline-width: initial; padding-bottom: 0px; padding-bottom: 0px; padding-left: 0px; padding-left: 0px; padding-right: 0px; padding-right: 7px; padding-top: 0px; padding-top: 0px;">1 (8-ounce) package cream cheese
 * <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 20px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-bottom: 0px; margin-left: 0px; margin-left: 0px; margin-right: 0px; margin-right: 7px; margin-top: 0px; margin-top: 3px; outline-color: initial; outline-color: initial; outline-style: none; outline-style: none; outline-width: initial; outline-width: initial; padding-bottom: 0px; padding-bottom: 0px; padding-left: 0px; padding-left: 0px; padding-right: 0px; padding-right: 7px; padding-top: 0px; padding-top: 0px;">1 cup powdered sugar
 * <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 20px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-bottom: 0px; margin-left: 0px; margin-left: 0px; margin-right: 0px; margin-right: 7px; margin-top: 0px; margin-top: 3px; outline-color: initial; outline-color: initial; outline-style: none; outline-style: none; outline-width: initial; outline-width: initial; padding-bottom: 0px; padding-bottom: 0px; padding-left: 0px; padding-left: 0px; padding-right: 0px; padding-right: 7px; padding-top: 0px; padding-top: 0px;">1 cup whipping cream
 * <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 20px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-bottom: 0px; margin-left: 0px; margin-left: 0px; margin-right: 0px; margin-right: 7px; margin-top: 0px; margin-top: 3px; outline-color: initial; outline-color: initial; outline-style: none; outline-style: none; outline-width: initial; outline-width: initial; padding-bottom: 0px; padding-bottom: 0px; padding-left: 0px; padding-left: 0px; padding-right: 0px; padding-right: 7px; padding-top: 0px; padding-top: 0px;">1/4 cup granulated sugar
 * <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 20px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-bottom: 0px; margin-left: 0px; margin-left: 0px; margin-right: 0px; margin-right: 7px; margin-top: 0px; margin-top: 3px; outline-color: initial; outline-color: initial; outline-style: none; outline-style: none; outline-width: initial; outline-width: initial; padding-bottom: 0px; padding-bottom: 0px; padding-left: 0px; padding-left: 0px; padding-right: 0px; padding-right: 7px; padding-top: 0px; padding-top: 0px;">1 lemon, zested and juiced
 * <span style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; line-height: 20px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-bottom: 0px; margin-left: 0px; margin-left: 0px; margin-right: 0px; margin-right: 7px; margin-top: 0px; margin-top: 3px; outline-color: initial; outline-color: initial; outline-style: none; outline-style: none; outline-width: initial; outline-width: initial; padding-bottom: 0px; padding-bottom: 0px; padding-left: 0px; padding-left: 0px; padding-right: 0px; padding-right: 7px; padding-top: 0px; padding-top: 0px;">Pineapple juice

=<span style="font-family: 'trebuchet ms',sans-serif; font-size: 20px;">Beatty's Chocolate Cake = Copyright 2006, Barefoot Contessa at Home, All Rights Reserved <span style="background-color: #ffffff; clear: left; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px;">

<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;">Ingredients

 * Butter, for greasing the pans
 * 1 3/4 cups [|all-purpose flour], plus more for pans
 * 2 cups sugar
 * 3/4 cups good [|cocoa powder]
 * 2 teaspoons baking soda
 * 1 teaspoon baking powder
 * 1 teaspoon [|kosher salt]
 * 1 cup buttermilk, shaken
 * 1/2 cup [|vegetable oil]
 * 2 extra-large eggs, at room temperature
 * 1 teaspoon pure vanilla extract
 * 1 cup freshly brewed hot coffee
 * Chocolate [|Buttercream], recipe follows

<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;">Directions
<span style="background-color: #ffffff; clear: left; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px;">Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round [|cake pans]. Line with parchment paper, then butter and flour the pans. <span style="background-color: #ffffff; clear: left; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px;"> [|Sift] the flour, [|sugar], cocoa, baking [|soda] , baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, [|eggs], and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber [|spatula]. Pour the [|batter] into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a [|cooling rack] and cool completely. <span style="background-color: #ffffff; clear: left; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px;">Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the [|frosting] evenly on the top and sides of the cake.

<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;">Chocolate Frosting:
<span style="background-color: #ffffff; clear: left; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px;"> [|Chop] the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature. <span style="background-color: #ffffff; clear: left; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px;">In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the [|mixer] to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the [|coffee] powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't [|whip] ! Spread immediately on the cooled cake.
 * 6 ounces good [|semisweet chocolate] (recommended: Callebaut)
 * 1/2 pound (2 sticks) unsalted butter, at room temperature
 * 1 extra-large egg yolk, at room temperature
 * 1 teaspoon pure [|vanilla extract]
 * 1 1/4 cups sifted confectioners' sugar
 * 1 tablespoon instant coffee powder

<span style="background-color: #ffffff; color: #414141; display: block; font-family: verdana,sans-serif; font-size: 12px; text-align: left;">Persimmon Cookies <span style="background-color: #ffffff; clear: left; color: #414141; display: block; font-family: verdana,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px; text-align: left;">1 tsp. Baking soda <span style="background-color: #ffffff; clear: left; color: #414141; display: block; font-family: verdana,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px; text-align: left;">1 cup Sieved persimmon pulp <span style="background-color: #ffffff; clear: left; color: #414141; display: block; font-family: verdana,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px; text-align: left;">1/2 cup Butter or margarine <span style="background-color: #ffffff; clear: left; color: #414141; display: block; font-family: verdana,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px; text-align: left;">1 cup Sugar <span style="background-color: #ffffff; clear: left; color: #414141; display: block; font-family: verdana,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px; text-align: left;">1 Egg <span style="background-color: #ffffff; clear: left; color: #414141; display: block; font-family: verdana,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px; text-align: left;">2 cup Flour <span style="background-color: #ffffff; clear: left; color: #414141; display: block; font-family: verdana,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px; text-align: left;">1 tsp. Baking powder <span style="background-color: #ffffff; clear: left; color: #414141; display: block; font-family: verdana,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px; text-align: left;">1/2 tsp. Salt <span style="background-color: #ffffff; clear: left; color: #414141; display: block; font-family: verdana,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px; text-align: left;">1/2 tsp. Ground cinnamon <span style="background-color: #ffffff; clear: left; color: #414141; display: block; font-family: verdana,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px; text-align: left;">1/2 tsp. Ground cloves <span style="background-color: #ffffff; clear: left; color: #414141; display: block; font-family: verdana,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px; text-align: left;">1/2 tsp. Ground nutmeg <span style="background-color: #ffffff; clear: left; color: #414141; display: block; font-family: verdana,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px; text-align: left;">1 cup Raisins and/or nuts.

<span style="background-color: #ffffff; clear: left; color: #414141; display: block; font-family: verdana,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px; text-align: left;">// Stir soda into persimmon pulp and set aside. Cream butter and sugar together. // <span style="background-color: #ffffff; clear: left; color: #414141; display: block; font-family: verdana,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px; text-align: left;">// Beat in egg, then persimmon mixture. // <span style="background-color: #ffffff; clear: left; color: #414141; display: block; font-family: verdana,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px; text-align: left;">// Sift flour with baking powder, salt, cinnamon, cloves and nutmeg. // <span style="background-color: #ffffff; clear: left; color: #414141; display: block; font-family: verdana,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px; text-align: left;">// Add to creamed mixture along with raisins or nuts. Mix thoroughly. // <span style="background-color: #ffffff; clear: left; color: #414141; display: block; font-family: verdana,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px; text-align: left;">// Drop by teaspoons onto greased baking sheets and bake at 350F 8 to 10 minutes. //

=<span style="font-family: 'trebuchet ms',sans-serif; font-size: 20px;">Banana Bread = c.1996, M.S. Milliken & S. Feniger, all rights reserved <span style="background-color: #ffffff; clear: left; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px;">

<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;">Ingredients

 * 1 cup [|granulated sugar]
 * 8 tablespoons (1 stick) [|unsalted butter], room temperature
 * 2 large eggs
 * 3 ripe bananas
 * 1 tablespoon milk
 * 1 teaspoon ground [|cinnamon]
 * 2 cups [|all-purpose flour]
 * 1 teaspoon baking powder
 * 1 teaspoon [|baking soda]
 * 1 teaspoon salt

<span style="font-family: 'trebuchet ms',sans-serif; font-size: 13px;">Directions
<span style="background-color: #ffffff; clear: left; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px;">Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch [|loaf pan]. <span style="background-color: #ffffff; clear: left; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px;">Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. <span style="background-color: #ffffff; clear: left; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px;">In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. <span style="background-color: #ffffff; clear: left; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px;">Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. <span style="background-color: #ffffff; clear: left; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px;">Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing. <span style="background-color: #ffffff; clear: left; display: block; font-family: arial,helvetica,clean,sans-serif; font-size: 12px; margin: 0px; outline: none medium; padding: 0px;">Spread slices with honey or serve with [|ice cream]

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=Sugar Cookies=

Recipe courtesy Alton Brown



Ingredients

 * 3 cups all-purpose flour
 * 3/4 teaspoon baking powder
 * 1/4 teaspoon salt
 * 1 cup unsalted butter, softened
 * 1 cup sugar
 * 1 egg, beaten
 * 1 tablespoon milk
 * Powdered sugar, for rolling out dough

Directions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.


 * Peppermint Bark Candy **
 * 1 pound of chocolate (dark, Semi-sweet or milk) – I prefer Semi Sweet
 * 1 pound of white chocolate
 * Bag of peppermint candies
 * Wax paper
 * Bowl
 * Hammer and Zip lock bag
 * 2 glass 9X11 pans

Line your pan with wax paper – so that it curls up on the sides of the pan Crunch up your peppermint candies – I use a hammer and zip lock bag – I make it very fine, so that I can add them to the white chocolate Chop up your dark chocolate – place in a microwave bowl – microwave in burst of 15 secs – stirring between. Usually only takes a couple of minutes to melt it. Pour your melted chocolate into the waxed paper lined pans about 1.4 inch thick Chop the white chocolate – microwave just like the dark. Stir in the candy pieces. <span style="font-family: Calibri,sans-serif; font-size: 11pt;">When the Dark Chocolate has thickened but still has that soft touch pour on the white chocolate and smooth it out.

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