Category Archives: Baking, Desserts & Sweets

Baking, cookies, cakes, pies and desserts of all types

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Tasse Cups

These Tasse Cups are similar to a mini pecan pie but made with walnuts. So rich in taste.
They are also pictured in my site header.

Tasse cups
Tasse cups

Shell;
8oz cream cheese
1 stick unsalted butter
2 cups all purpose unbleached flour
Directions:
Ingredients should be at room temperature. Blend together and mold a tablespoonful into a mini muffin pan.

Filling;
3 eggs
3 TBLS butter
11/2 cup light brown sugar
2 TSP vanilla extract or vanilla paste
1 cup finely chopped raw walnuts
Directions:
Place all ingredients except the nuts into a sauce pan. Heat on low stirring until warm and blended. Add the nuts. Fill shell lined mini muffin cups 3/4 full with filling. Bake at 350 for 20 minutes, tops will puff.

Spritz (German Butter) Cookies

These Spritz Cookies are a very old German holiday butter cookie recipe.  Spritz Cookies are easy to make once you practice using a cookie press. This recipe dates back to my 8th grade home economics teacher, it was her German Grandmothers recipe !!

Spritz Cookies
Spritz Cookies

Ingredients;
2 cups unsalted butter, room temperature
1 cup sugar
1 egg
4 cups all purpose unbleached flour
2 TSP vanilla or almond extract

Directions;
Cream butter and sugar. Add egg, blend. Add the balance of ingredients and blend until smooth.
Fill cookie press and place desired disk design and tighten cap. You can use an electric press or the old style hand crank type. Press cookies onto a cookie sheet. Decorate with holiday sprinkles and bake at 350 for 10 minutes, just until set but barely brown on the edge. The cookies are very white in color even when set and done. Store in a tin can and keep them in a cool place, They will last for 10+ days.

Creamy Chocolate Nut Fudge

This Chocolate Nut Fudge recipe is easy and comes out perfect every time. Box it and it makes a nice holiday treat gift.

Ingredients;
8oz-10oz jar marshmallow cream, such as Fluff
1 1/2 cups sugar
2/3 cup evaporated whole milk
1/4 cup butter
1/4 TSP salt
11.5oz bag of milk chocolate chips
6oz bag of semi sweet chocolate chips
2/3 cup chopped raw walnut or pecan pieces
1 TSP vanilla

Directions;
In a large sauce pan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil on moderate heat stirring constantly for 5 minutes. Remove from heat and immediately add the chocolate chips stirring until the chocolate is melted. Add the vanilla and nuts and stir. Pour into a foil lined 8×8 pan. Chill until firm. Cut into desire pieces. Makes slightly over 2LBS of fudge.

Open Face Apple Tart

open face Apple tart
open face Apple tart

This Open Face Apple Tart dessert is an easy way to make an impressive dessert with little effort.

Ingredients:
4 large baking apples like Winesap, Granny Smith, peeled and sliced thin (you can use canned apples and not use the ingredients below, but the fresh are best)
1 TSP cinnamon
Dash of nutmeg
¼ cup sugar
Splash of vanilla
1 TBLS flour
Mix the apples with all the above ingredients.

1 pkg refrigerated pie crusts, such as Pillsbury (take this out of the refrigerator about 30 mins before using)
1 egg white, beaten
Sprinkle of large crystal sugar granules (sold in the baking aisle in shaker size jars)
4 sheets of wax paper
1 sheet parchment paper

Directions:
Preheat oven to 425.
Put two sheets of the wax paper on a counter and unroll one of the pie crusts and cover it with the two remaining wax paper sheets. Roll out slightly, just to thin the crust a bit. Peel the wax paper away and place the crust on a parchment paper lined cookie sheet. Lay the apples in the middle placing them into a circle leaving about 1 1/2 inches of crust as a border. Fold the crust border toward the middle making a pleated effect all the way around the tart. Brush the folded crust with egg white and sprinkle with the large crystal sugar. Bake for 25 minutes.

Jewish Apple Cake

Jewish Apple cake
Jewish Apple cake

Ingredients Jewish Apple cake:
3 cups unbleached flour, plus more for dusting the pan
6 medium apples of your choice, preferably those that are good for baking like Winesap or Granny Smith
2 TSP ground cinnamon
1 1/4 cups sugar
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
2 TSP vanilla extract
3 TSP baking powder
1/2 teaspoon salt
DIRECTIONS:
Preheat the oven to 350. Use nonstick cooking oil spray to grease tall tube pan, then dust lightly with flour.

Peel and core the apples, then cut each one into 8 equal wedges. Place in a large bowl and sprinkle with the cinnamon and 3 tablespoons of the sugar, tossing to coat evenly. Beat the eggs in the bowl with a electric mixer, on low speed, until well blended. Gradually add the remaining sugar, then the oil, orange juice and vanilla extract. Sift together the flour, baking powder and salt on a piece of waxed or parchment paper. Stop to scrape down the sides of the bowl. On low speed, gradually add the flour mixture to the egg mixture to form a smooth batter. Pour a third of the batter into the pan. Create a second layer using one-third of the apples. Repeat to create a total of 6 layers, ending with apples on top. Bake for 1 hour, the top should be golden brown, and a toothpick inserted into the cake should come out with a few moist crumbs.
Let the cake sit for at least 20 minutes before unmolding.

Pumpkin muffins or bread

Pumpkin muffins
Pumpkin muffins

This Pumpkin muffins recipe can be made into loaves or any size muffin. Just adjust the baking time accordingly. Done when a toothpick comes out clean. Very moist and rich.

Ingredients:
3 1/3 cups all purpose unbleached flour
1/2 TSP baking powder
2 TSP baking soda
1 1/2 TSP salt
1 TSP cinnamon
1/2 TSP ground cloves
2/3 cup chopped pecans
2/3 cups golden raisins
2 cups sugar
2/3 cups unsalted butter, at room temp
4 eggs
2 cups canned pumpkin(you can make up to 1/2 cup of this cooked mashed sweet potato)
2/3 cup water

Directions:
Preheat oven to 350.
Sift the flour with all the dry ingredients except the sugar. Set aside.
Cream butter and sugar and then add one egg at a time until fluffy. Add pumpkin and water. Slowly add in flour mixture and beat for 2 minutes. Stir in raisins and nuts. Pour into loaf pans or muffin pans. A full size loaf takes about 1 hour, mini muffins take about 15 minutes.

Banana Bread

This banana bread recipe is soft and moist. Be sure the banana’s are nearly rotten for the best flavor.

banana bread and banana muffin
banana bread and banana muffin

Ingredients:
1 3/4 cups unbleached flour
1 1/4 TSP baking powder
3/4 TSP salt
1/2 TSP baking soda
2/3 cup sugar
1/3 cup unsalted butter, room temp
2 eggs
2 TBLS milk
1 cup mashed ripe bananas, about 3 med size
dash of nutmeg
1 TSP vanilla
1/2 cup chopped pecans or walnuts is optional

Directions:
Preheat oven to 350.
Stir together flour, nutmeg, salt, baking soda and powder. Set aside. Cream sugar with butter and then add eggs one at a time and beat until fluffy. Add milk and vanilla. Add mashed banana and flour mixture alternating into the butter mixture. Beat well. Add nuts if you like or place them on top of the loaf. Lightly grease a 8x4x2 loaf pan or line 12 muffin cups. Bake for about 30 minutes for muffins and 60 minutes for a loaf or until a toothpick inserted comes out clean.

Fruit Tarts

Fruit tart
Fruit tart

This is a fast and simple Fruit Tarts recipe you can make with store bought ingredients.

Ingredients:
6 tart cups, small sponge cake type or the graham cracker ones
1 box vanilla pudding mix, or whatever flavor you like
2 cups mixed fresh berries; such as blueberries, raspberries, blackberries or cut strawberries
One kiwi
½ jar of apricot jam

Directions:
Make the pudding according to the directions and pour into the tart cups. Chill until set.
Mix the berries together and divide it to top each tart. Add a slice of kiwi. Slightly heat the apricot jam and brush the warm glaze over the top of each tart. Chill until set.

Fig Jam

Fig jam
Fig jam

Fresh figs are around Spring, Summer and Fall depending on the variety.
Any kind of fresh fig will work with this Fig Jam recipe.
Fig jam is great served with cheese; such as poured over a log of goat cheese or a
block of cream cheese and served with crackers.

Ingredients:
5 LBS fresh Figs, makes 8 cups of puree
4 cups sugar
1 box Sure Gel pectin
2 TBLS lemon juice
1 TSP cinnamon
2TSP vanilla, I use the paste type
10 eight ounce mason jars with the two piece lids

Directions:
Wash the figs and cut them in half removing the small stem. Place the figs in a food processor and puree. Add all the other ingredients and sir. Simmer very low for 3 hours. Should only have a little foam on top, if more than that reduce the temperature.
While the jam is cooking boil the jars and the piece of the lid with the rubber edge. This part of the lid will make the seal. Boil for for 20 mins. Once you are ready to fill the jars, remove them from the hot water and drain for just a minute. Fill immediately with hot jam leaving about a 1/4 inch from the top as pictured and cover with the lid screwing them closed.
As they cool you will hear the lids popping making the vacuum seal. Tighten lids as they cool. If you press your finger on the center of the lid and it doesn’t give they have made a vacuum seal and can be stored in a pantry for a year. If the lid gives, then they would have to be stored refrigerated. Refrigerate once you open to use it.

Cannoli Filling

Italian Cannoli
Italian Cannoli

This Cannoli filling recipe can be piped into a cannoli shell or used as a cake filling.  For a dip; serve with pound cake cubes, broken cannoli shells pieces, brownie cubes or fresh strawberries .

Ingredients:
15oz-16oz ricotta cheese, whole milk
5 TBLS confectioner’s sugar
1 TSP vanilla, paste type is preferred
1 TBLS cornstarch
½ TSP cinnamon
1/2 cup mini chocolate chips, plus a few for the ends
6 store bought cannoli shells
A piece of cheesecloth
**Optional;
8-10 shelled and crushed Pistachios
or a few pieces of dried candied fruit
like orange peel or red cherries

Put the ricotta cheese in a food processor for a few spins just to cream it, so it’s not grainy. Place the cheesecloth in a strainer, fill with ricotta cheese and set over a bowl. Cover with plastic wrap place in the refrig overnight to drain off the extra liquid. Mix the drained ricotta cheese with all the other ingredients (except the nuts/fruit). Fill a freezer bag with the filling. You can store it like this for up to 2 days. When you want to use it cut a small slit in the corner and pipe into shells just before serving. Sprinkle the ends with the crushed nuts, mini chips or the candied fruit and dust with a little more confectioner’s sugar.

Plum Jam

Pureed plums for making plum jam
Pureed plums for making plum jam. This is how it looks BEFORE you cook it!

My Aunt taught me how to make this plum jam recipe and once you have it you’ll never go back to store bought!!
These plums are around in Aug-early Sept. Very hard to find after that.

Ingredients:
5LBS fresh plums, the oblong prune type, some call them Italian plums
6 cups sugar
1 box Sure Gel pectin
2 TBLS lemon juice
2 TSP cinnamon
1 TSP vanilla, I use the paste type
12 eight ounce mason jars with the two piece lids

Directions:
Wash the plums and cut them in half removing the pit. Place the pitted plums in a food processor and puree as shown above. Add all the other ingredients and sir. Simmer very low for 3 hours. Should only have a little foam on top, if more than that reduce the temperature.
While the jam is cooking boil the jars and the piece of the lid with the rubber edge. This part of the lid will make the seal. Boil for for 20 mins. Once you are ready to fill the jars, remove them from the hot water and drain for just a minute. Fill immediately with hot jam leaving about a 1/4 inch from the top as pictured below and cover with the lid screwing them closed.

plum jam
put the lid or cap on first
plum jam
step 2 screwing on the lid

As they cool you will hear the lids popping making the vacuum seal. Tighten lids as they cool. If you press your finger on the center of the lid and it doesn’t give they have made a vacuum seal and can be stored in a pantry for a year. If the lid gives, then they would have to be stored refrigerated. Refrigerate once you open to use it.

Italian Cheesecake

italian cheesecake
italian cheesecake
Italian cheesecake
Italian cheesecake
Italian cheese cupcakes
Italian cheese cupcakes

This was a special request so two postings today! This Italian Cheesecake recipe goes back to my grandmother then my mom. It’s the classic Neapolitan recipe.

PASTRY SHELL:
2 cups unbleached all purpose flour
1/4 LB unsalted butter, room temp
2 XLRG eggs, room temp
6 TBLS sugar
2 TSP lemon extract
dash of salt
Blend together and the add the flour slowly. Roll out dough between waxed paper about 1/8″ thick. Press into 8 inch spring form pan or use a square pan or large muffin cups if you like. Trim the dough at the top. If you want to really dress it up you can make four or six 1/2 ” wide strips with a pastry wheel to place like a tapestry over the top once you have the pan filled.

FILLING:
Preheat oven 350.
3 LBS whole milk ricotta cheese
2/3 cup sugar
4 XLRG eggs
1 TBLS vanilla
3 TBLS candied orange peel, diced
Blend together and fill the pastry lined pan up to about 1/2 inch from the top (1/4″ for muffin cup size). Bake for about 1 hour (30 mins for muffin cup size)until top is puffed but still pale wheat in color. See the pictures above for examples.

Peach Muffins

This Peach Muffins recipe is great with fresh peaches when they are in season. Serve for breakfast with butter or peach preserves. Moist and soooo tasty!

peach muffins
Summertime favorites muffins with whole pieces of fruit

1 1/2 cups plus 1 TBLS unbleached all purpose flour
1/2 cup sugar
1 1/2 TSP baking powder
1/2 TSP baking soda
1/2 TSP salt
1 cup peaches chopped, fresh ripe or unsweetened frozen, thawed
1 cup sour cream
1/4 cup unsalted butter, melted
1 lrg egg
1 TSP vanilla
Dash of nutmeg

Directions:

Preheat oven to 400. Lightly grease or line with baking cups a 12 muffin tin or 6 of the jumbo size.
Toss the peaches in the 1 TBLS flour, set aside. Blend together all the other dry ingredients. Blend together all the wet ingredients and add to the dry slowly JUST until combined, do NOT over mix. Fold in the peaches. Fill the muffin cups evenly, I use a large ice cream scoop for perfect sizing. Bake about 20 mins, until golden and a tester comes out clean.

NY Style Cheesecake

NY style cheesecake
NY style cheese cake
creamy NY Style Cheesecake
creamy NY Style Cheesecake

This NY Style Cheesecake recipe is rich and so creamy, it actually tastes better if made 2 days before serving… I’ve added a lower carb option at the end if the recipe…

4 x 8oz pkgs cream cheese, room temp
1 x 16oz sour cream
4 Xlrg or jumbo eggs
1 TBLS vanilla
1 cup sugar
2 TBLS corn starch
1 TSP lemon zest

Directions:
Preheat oven 375.
Blend all together in food processor or with mixer. Pour into 8″ spring form pan, wrapped in foil. Place spring form into a larger roasting pan and fill half way up the side with very hot tap water. Place in oven and bake for 45-1 hour, until top is all puffed and lightly brown. Remove from water bath to cool and refrigerate. Serve with fresh fruit or canned topping.

**Lower the carbs by substituting the sugar with Splenda or Stevia using the conversion chart on the package.

Sour Cream Coffee Cake

sour cream coffee cakes
if you find you have made more cake mix than you have cake pan, make a muffin or two with the extra!

This recipe is moist and a classic coffee cake given to me by a friend from Connecticut years ago. The recipe is probably older than me !!

Ingredients:

1 stick unsalted butter, room temp
1 cup sugar
2 eggs
1 TSP vanilla
8oz. sour cream
Cream the above together.

2 cups unbleached all purpose flour
1 TSP baking powder
1 TSP baking soda
1/4 TSP salt
Sift together the above dry ingredients and add them to the wet mixture. Blend for about 2 mins.

1/2 cup chopped walnuts or pecans
1/4 cup sugar
1 TSP cinnamon
Mix the above together and set aside.

Preheat oven to 350.
Pour half the batter into a tube pan or lined muffin cups and top with half of the nut mixture. Pour in remaining batter and top with the balance of the nut mixture. Bake for about 45 mins (about 20-25 mins for muffins) until tester comes out clean.

Blueberry Muffins/Cake

blueberry muffin
blueberry muffin with some extra fruit on the side

I got the original recipe from a B&B in Bar Harbor Maine over 20 yrs ago. You can make either muffins or a cake. This is my version.

1 1/2 cups unbleached all purpose flour
1 TSP baking powder
1/2 TSP salt
1/2 cup unsalted butter, softened
1 1/2 cups fresh blueberries tossed with 1 TBL flour
2 X-Lrg eggs
1/3 cup milk
1 TSP vanilla
1 cup sugar

Directions:
Preheat oven to 350.
Blend together butter, sugar, eggs and vanilla until fluffy. Blend together all dry ingredients. Add flour mixture alternating with milk into the butter mixture. Mix just until combined. Fold in blueberries. Fill muffins cups 2/3 full.
Bake for 30-40 minutes until lightly browned and tester comes out clean.
Makes 6 jumbo or 12 reg muffins.
For a blueberry cake spread the batter into a 8×8 pan.

Rich Dream Cake

This  Rich Dream Cake recipe can be used for many flavors. Pistachio is just one,  Just change the pudding flavor in the cake and in the icing.  Pictured is a chocolate version.

Rich dream cake
Rich dream cake

Recipe Ingredients:
1 Box yellow cake mix or any flavor you like
1 Pkg pistachio INSTANT pudding or any flavor you like
4 X-Lrg eggs
1 Cup club soda
½ Cup vegetable oil
1 Cup chopped walnuts (optional)

Recipe Directions:
Beat all together about 2 mins and pour into greased & floured tube or bundt pan.

Bake at 350 for about 45 mins.

ICING
Ingredients:
1 Cup whole milk
1 8oz cool whip
1 Pkg pistachio INSTANT pudding or any flavor you like

Directions:
Beat together for 3 mins ans let set in refrig for 1 hour.

***Variation***
You can change the cake mix, nuts &/OR puddings to any flavor.
Chocolate – Red velvet
Maple Spice
Coconut
Vanilla
Banana

Sicilian Fig Cookies

Sicilian Fig Cookies Ingredients:

2 cups unbleached all-purpose flour
3/4 TSP baking powder
Pinch of salt
1/4 cup sugar
1/2 cup unsalted butter
1 X·large egg
1 TSP vanilla
1/4 CUP milk
1/2 cup dried figs, soaked in water, water drained off when ready to use
1/2 cup dried dates, pitted & chopped
1/2 cup raisins
1/4 cup honey
1/2 TSP cinnamon
1/4 cup orange marmalade
1/4 cup sliced almonds
1 large egg white beaten with 1 tablespoon water for egg wash
Colored non parell sprinkles
Parchment paper

Sicilian Fig Cookies
Sicilian Fig Cookies

Directions:
Preheat oven to 375. Mix together the flour, baking powder, salt & sugar, set aside. Mix together the egg, milk, butter and vanilla, set aside. Mince up (food processor works best) the dried fruit, honey. cinnamon, marmalade & almonds until finely chopped, set aside. The fruit mixture will be thick. Beat the butter and add the flour mixture until smooth. Tum the dough out onto a floured work surface and knead a few times. Shape into a ball and cut In four pieces. Work with one piece at a time leaving the others covered with plastic wrap. Roll the dough out to about 12 x 4. Cut oblong pieces about 3 inches long by 2 inches wide, you can make larger cookies if you wish or other shapes. Place about a tablespoon (add more If you make larger cookies) of fruit mixture on the end and roll and pinch the seam. On a parchment paper lined cookie sheet place seam side down and pinch the ends and curve it into a crescent. Make 3 small cuts with a knife on the bent side of the crescent. Brush with the egg wash and sprinkle with non parells.
Bake at 375 for about 17 mins until lightly brown. Makes about 35-40 cookies depending on how big you make them.

Pignoli Cookies

These Pignoli Cookies are a very old Italian favorite. They have no flour so they are gluten free.

Pignoli Cookies
Pignoli Cookies

Recipe Ingredients:

2 x 8oz Almond paste (Solo brand is what most supermarkets carry)
3 X-Lrg egg whites
1/2 Cup Confectioners sugar
1 TSP baking powder
8oz raw Pignoli (Pine Nuts)
Parchment paper

Recipe Directions:
All ingredients should be at room temperature.
Blend all ingredients together except for nuts.
The dough will be very sticky. Drop dough by level tablespoons full into nuts and place nut side up onto parchment paper lined cookie sheet.

Bake at 350 for 18-20 mins until very lightly brown.

Lizzie’s Pecan Pie

IMG_2207

Recipe Ingredients:

1 prepared 8″ x 1″ deep pie shell, uncooked. (NOT any deeper or you won’t have enough filling)
1 ¾ cups raw pecan pieces or whole pecans (Lizzie prefers whole)
4 eggs beaten
½ cup sugar
½ cup light brown sugar
¼ cup 100 percent Pure Cane Syrup (upscale markets carry this)
¼ cup light corn syrup
1 teaspoon vanilla extract (I prefer vanilla paste)

pinch of salt
½ stick butter, softened
1 tablespoon flour

Recipe Directions:

Preheat oven to 370 degrees. Spread the pecans evenly on the bottom of the pie shell. In a mixing bowl whisk the eggs, sugar, brown sugar, cane syrup, vanilla, salt, butter,and flour together. MIX WELL. Pour the mixture over the pecans. Bake for 40 minutes OR UNTIL the filling sets. (Sets means the pie filling puffs up in the center) Remove the pie from the oven and ALLOW TO COOL for 30 minutes before slicing.

Best Ever Chocolate Chip Cookies

chocolate chip cookies
chocolate chip cookies

Recipe Ingredients:
1/2 cup (1 stick) unsalted butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 x-lrg egg
2 teaspoons vanilla extract
1 3/4 cups unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semi-sweet chocolate chips

Recipe Directions for the Best Ever Chocolate Chip Cookies

Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 1 min)
Beat in the egg and the vanilla extract for another 30 seconds.
In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough balls. Bake for about 20 minutes or until barely browned around the edges. Bake a little longer for a crispier cookie.

OR
spread into a lipped sheet pan and bake at 350 until slightly puffed and browned.  Let cool about 10 minutes and cut into squares.

chocolate chip squares
chocolate chip squares

Freeze the dough…
You can also make the cookie dough and roll it on waxed paper into a 2″ x 12″ log.  Wrap it in the waxed paper and then freezer wrap as pictured.

Chocolate Chip Cookie Dough
Chocolate Chip Cookie Dough
Chocolate Chip Cookie Dough
Chocolate Chip Cookie Dough

Freeze it. When you want to bake cookies just cut the dough into the slices you need. Place them on a parchment lined cookie pan. Allow them to defrost about 15 minutes and bake as directed.  Peanut Butter cookies also work will with freezing.

Date Nut Bread

Recipe Ingredients:
8 oz chopped dates
2 1/2 cups unbleached flour
2 tsp. baking soda
1 tsp. baking powder
1  1/2 cups boiling water
pinch of salt
1 cup sugar
1 TBL melted butter
1/3 cup unsweetened applesauce
1 egg
1/2 cup walnuts
1 tsp. Vanilla
Recipe Directions:
Remove boiling water from stove and add dates & baking soda, let soak. Mix all other wet ingredients. Add date mixture then dry ingredients. Add the walnuts last after mixing thoroughly. Bake 350 for 45 mins.

Fruit Filled Cobbler-Cake

Fruit cobbler
Fruit cobbler
Fruit cobbler cake
Fruit cobbler cake

Recipe Ingredients:

4 CUPS FLOUR
1 ¼ CUPS SUGAR
1 ½ TEASPOONS BAKING POWDER
1 LBS UNSALTED BUTTER
2 EGGS
2 TEASPOONS VANILLA OR ALMOND EXTRACT
2 CANS OF FRUIT PIE FILLING

Recipe Directions:
PREHEAT OVEN 350.
GREASE 9X13 PAN OR MAKE IN LARGE MUFFIN CUPS OR PAPER BAKE WARE CUPS AS PICTURED ABOVE
MIX TOGETHER THE SUGAR AND BUTTER ADD THE EGGS AND VANILLA AND MIX. THEN ADD ALL INGREDIENTS BUT THE FRUIT. SHAPE THE DOUGH LIKE A MEATLOAF, CHILL THE DOUGH FOR 1-2 HOURS FOR EASY HANDLING. DIVIDE DOUGH IN HALF, CUT THIN SLICES WITH A KNIFE AND PRESS INTO PAN. TOP WITH FRUIT AND DOT THE TOP WITH REMAINING DOUGH TO COVER FRUIT COMPLETELY.
YOU CAN USE MORE THAN ONE TYPE OF FRUIT, MAKING PART BERRY, PEACH & APPLE OR WHATEVER YOU DESIRE.
BAKE FOR 1 HOUR -15 MINS FOR 9X13 PAN OR ABOUT 30 MINS FOR MUFFIN SIZE. LIGHTLY BROWN AND SLIGHTLY PUFFED.
COOL AND THEN DUST THE TOP WITH A COATING OF POWDERED SUGAR.

Chocolate Peanut Butter Cream Brownies

Part One:

Recipe Ingredients:
1 BOX CHOCOLATE – PEANUT BUTTER BROWNIE MIX (8X8 OR 9×9 SIZE)
2 X-LRG EGGS
2 TABLESPOONS WATER
1/3 CUP OIL
2 TEASPOONS VANILLA
1 ½ TEASPOONS ESPRESSO POWDER

Recipe Directions:
MIX AND PUT INTO A GREASED 8X8 OR 9X9 PAN.

Part Two:

Recipe Ingredients:
4OZ CREAM CHEESE
3 TABLESPOONS PEANUT BUTTER
1 TEASPOON VANILLA
4 TABLESPOONS SUGAR
1 EGG
1 TABLESPOON FLOUR
Recipe Directions:
MIX AND DOT THE TOP OF THE BROWNIE MIXTURE (part one) AND FOLD INTO BATTER.

TWO REESES KING CUP PEANUT BUTTER CUPS

CHOP THEM UP AND SPRINKLE ON THE TOP THE THE BATTER.

BAKE AT 325 FOR 45- 50 MINS UNTIL TOOTHPICK COMES OUT CLEAN.

Carrot – Zucchini Muffins

Recipe Ingredients:

1 ¼ cups flour
¼ cup wheat bran
¼ tsp salt
1/4 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
dash nutmeg
1/3 cup canolia oil
¼ cup unsweet applesauce
1 tsp butter extract (optional)
1 tsp vanilla extract
1/3 cup honey or sugar or maple syrup
2 lrg eggs
½ cup grated carrots (1 med)
½ cup grated zucchini (1 med)
½ cup white raisins
3 heaping tablespoons non fat greek yogurt

Recipe Directions:

Measure dry ingredients together. Mix wet ingredients and then add dry just until mixed. Over mixing will make tough muffins. Bake 350 for 20 mins or until toothpick test comes up dry

Brioche Bread Pudding

the finished product ready to enjoy
the finished product ready to enjoy

Recipe Ingredients:
• 1 teaspoon unsalted butter
• 4 large eggs
• 1 cup firmly packed light brown sugar
• Dash ground cinnamon
• Dash nutmeg
• 1 teaspoon pure vanilla extract
• 2 1/4 cups half-and-half
• 8 slices day-old Cinnamon-raisin brioche French bread, crusts
removed and cut into 1/2 inch cubes (about 4 cups)
Recipe Directions:
• Preheat the oven to 350 degrees F.
• Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with
butter.
• Whisk together eggs, sugar, cinnamon, nutmeg, vanilla until very
smooth. Stir in half-and-half & bread. Let the mixture sit for 30
minutes, stirring occasionally.
• Pour the mixture into the prepared pan. Bake until the pudding is
set in the center, about 55 minutes. Let cool for 5 minutes.
• To serve, cut the pudding into 1-inch thick slices. Top with fresh
whipped heavy cream.