Another tasty and quick recipe. Jeff's mom also gave me this one, and I am on a kick right now! Try granny smiths and golden delicious.
Mix dry ingredients together in a medium bowl. Cut butter, which should be very cold, into small pieces then cut into dry mixture using a pastry blender. Store in the fridge.
For one serving, peel and slice an apple, place in a bowl, and spoon a good heap of the oat mixture over it. Heat in the microwave on high for 2.5 minutes. Delicious!
This is a yummy recipe from The Sweet Potato Queens Book of Love. This is a very funny book by Jill Conner Browne. The "stuff" itself, when served with vanilla ice cream, is very reminiscent of the fudge brownie sundae from Applebee's and almost any other chain restaurant. Try it once and you will double the recipe next time!
Preheat oven to 300. Beat eggs, sugar and flour until well mixed. Add the salt. In the microwave, melt butter and cocoa together, then add to the egg mixture and mix well again. Add vanilla (the book says a "running over teaspoon and I think that is an accurate measure) and mix.
Grease a loaf pan and pour batter in. Place the loaf pan in a larger baking pan that has been filled about half way with water. Put the whole mess in the oven and bake about 45-50 minutes. Will look dry on top like brownies when it is cooked. The bottom of this dessert is very ooey-gooey, so don't be surprised if it looks underdone. I promise you, it isn't. I think the water is what keeps it this texture, and believe me, that is just the way you want it! Serve warm with vanilla ice cream.
After a delicious dinner with Dean and Millie at a REAL Greek restaurant last week, I was inspired to try a recipe for baklava. Sweet, gooey, and not as complicated as you might think!
I love this sponge cake with fresh strawberries! We had it a few nights ago, and we had to settle for cool whip since I had no heavy cream on hand, but it was still out of this world! By the way, the cake recipe is from Better Homes and Gardens. (Go see their kitchen...it's great!) I embellished the cake recipe with the almond extract, however! =)
Combine strawberries and 1/2 C. sugar in a bowl; cover and chill.
To make sponge cake, grease a 9x9 baking pan and set aside. Stir together flour and baking powder in a small bowl.
In a mixing bowl, beat eggs on high until thick and creamy, about 4-5 minutes. Add almond extract. Gradually add sugar, beating on medium speed for 4-5 minutes or until fluffy. Add the dry mixture; beat on low speed just until combined.
In a small saucepan, heat milk and butter, stirring constantly, until butter melts. Add to batter, beating until combined. Pour batter into the greased pan.
Bake at 350 until cake tests done with a toothpick, about 20-25 minutes. Cool on a wire rack. Makes 9 squares.
To make the "shortcakes", place a square of cake on a plate or in a small dish. Spoon strawberries over it, being sure to get lots of juice with the berries! Garnish with whipped cream.
It's a Southern thing. =)
Ingredients:
Arrange cookies and sliced bananas in a 3 or 4 qt. serving dish. Leave some holes and empty areas for the pudding to settle in. Mix pudding and milk in blender for a few seconds, until blended. Pour pudding mix over cookies and bananas in dish. Chill. When set, spread top with Cool Whip.
Work quickly after you blend the milk and pudding, because it sets up fast! Enjoy; this is such a simple and delicious dessert.
Preheat oven to 350. Butter a 12-cup tube or bundt pan. Combine 1/2 C. sugar and cinnamon in a small bowl. Mix flour and next three ingredients together in a medium bowl.
Beat butter and vanilla in a lare bowl until fluffy (use an electric mixer for this). Gradually add 1 C. sugar, beating until mixture is smooth. Beat in egg yolks one at a time. Mix in flour mixture alternately with buttermilk, in three additions each. Fold in poppy seeds. Using clean, dry beaters, beat egg whites in a medium bowl until soft peaks form. Gradually add remaining 1/2 C. sugar, beating until stiff but not dry. Fold whites into batter in two additions.
Spoon half of cake batter into prepared pan. Sprinkle with half of cinnamon-sugar. Spoon remaning batter over, and sprinkle with remaining cinnamon-sugar.
Bake cake until it tests done with a knife or toothpick, about 50 minutes. Cool on rack in pan for 10 minutes, then turn onto plate or serving platter and cool completely. Can be kept out at room temperature if wrapped in foil or kept in a cake keeper.
There has been much talk lately of the infamous $250 Neiman Marcus chocolate chip cookie recipe. Well, from what I hear, the story is not true, but I made the cookies (the big batch) for a bake sale recently, and they are absolutely wonderful ! Don't pass them up!
By the way, I halved this recipe, which has been emailed to me several times.
** Measure 2.5 cups oatmeal and process to a fine powder in blender or food processor.
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes about 60 cookies.
These seem to be especially good at Christmastime. Don't know why!
Ingredients:
Heat oven to 400. Mix butter, 1/2 C. sugar and vanilla together in large bowl. Stir in flour, pecans and salt until dough comes away from sides of the bowl. Shape into small balls, or logs about thumb-sized. Place 1 ince apart on cookie sheet and bake for 10 minutes or until set (don't let them brown, though).
Roll each cookie in the leftover powdered sugar until coated. This may take twice for them to be really covered in sugar.
Warning: Must be eaten with milk! :-)
Jeff's mom gave us this recipe, but I make it with a cookie crust instead of a pastry crust.
Ingredients:
Have pie crust already prepared when you begin filling, and melt chocolate early so it will be cooled when it is time to add it to the filling. Beat sugar, butter and vanilla together until creamy. Add melted chocolate and mix well. Add egg beaters 1/4 Cup at a time, beating at high speed for 2 minutes after each addition. *This is essential!* Beat until filling is smooth, then pour into pie shell and refrigerate for at least 3 hours. Spread Cool Whip over pie filling and serve!
I think this came from a Southern Living annual cookbook.
Ingredients:
Cream shortening and butter together in a large bowl. Add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients in a medium bowl and add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in Stir in vanilla. Pour into 2 loaf pans or a tube pan that have been lightly greased and coated in cocoa. Bake at 350 for about an hour (begin testing with a toothpick or skewer at an hour and remove from the oven when the pick comes out clean).The tube pan will take sightly longer than the loaf pans will.
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