Posts tagged: dessert

Apple Bread

By , January 2, 2011 at 12:24 am

This is seriously some of the best bread we have ever eaten.  I’ve yet to make it, but hope that when I do it will turn out just like the one a friend brought over when Douglas was born.  It tastes just like it was purchased from a cafe.  Delicious!  (We had it without the walnuts.  I’m not much of a nut fan anyhow so that is how I will make it too.)

Apple Bread

1 cup oil
2 cups sugar
3 beaten eggs
1 tsp. vanilla
3 cups flour
½ tsp. salt
1 tsp. soda
1½ tsp. cinnamon
3 cups diced fresh apples
1 cup chopped walnuts (optional)

Mix oil, sugar, eggs and vanilla and beat until smooth. Mix dry ingredients in a large bowl. Add wet ingredients and stir. Add apples and walnuts. Pour into greased loaf pans and bake at 350° for 1 hour and 20 minutes. Turn out of pan before cool or it will stick.

*Acquired by Cynthia

Cracked Sugar Cookies

By , January 1, 2011 at 9:01 pm

These taste so yummy.  First time I made them I actually put in 3 egg whites instead of egg yolks  and they were still yummy, but really sticky so I had to add a lot of extra flour.  I made it again with the egg yolks they are not sticky at all.  You can roll them out for cookie cutters, but are so beautiful just rolled into balls and dipped in sugar.  They taste like the Pillsbury roll out cookies from the store.

Cracked Sugar Cookies

1 1/4 cups white sugar
1 cup butter
3 egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cream of tartar

DIRECTIONS:

1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
2. Cream together sugar and butter. Beat in egg yolks and vanilla.
3. Add flour, baking soda, and cream of tartar. Stir.
4. Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don’t flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color.

http://allrecipes.com/Recipe/Cracked-Sugar-Cookies-I/Detail.aspx

Chocolate Chip Cookie Dough Balls

By , January 1, 2011 at 8:51 pm

I came across a recipe for cupcakes with raw cookie dough balls in the middle.  I’ve yet to make the actual cupcakes but the cookie dough has become one of my favorites because there are no eggs in it and I can just put it in the freezer and snack on cookie dough whenever I like.  So here’s the recipe for the cookie dough:

Chocolate Chip Cookie Dough Balls

2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tbsp milk
1 tbsp vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips

Directions:

Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.  Remove from baking sheet when frozen, place in zip-lock bag and enjoy.

For the original recipe, Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting check out this link: http://www.kevinandamanda.com/whatsnew/new-recipes/chocolate-chip-cookie-dough-cupcakes.html


Chocolate Oatmeal Cookies

By , May 18, 2009 at 8:37 pm

Ingredients:

2 cups all-purpose flour
1/4 cup and 2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups rolled oats
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F. Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.

In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the eggs and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoons onto cookie sheets, leaving 2 inches between cookies.

Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Just the right amount of ooie and gooie. I used 1/2 the cinnamon because sometimes too much cinnamon ruins a cookie, and I didn’t grease the cookie sheets. No need for that. I also blended my oatmeal in my blender just to give it a little different texture than thick oatmeal. Very yummy.

From Allrecipes

Lemon Poppyseed Bread

By , May 18, 2009 at 10:24 am

3/4 cup butter, room temperature
1 1/2 cups flour
3/4 tsp baking powder
1/2 tsp salt
2 Tbsp poppy seeds
1 cup sugar
3 large eggs, room temperature
2 tsp vanilla
2 tbsp grated lemon zest, plus 1/3 cup fresh lemon juice (from 2 lemons)
1/4 cup milk

Pre-heat oven to 350 F
In a medium sized bowl, whisk together the flour, baking powder, salt, and poppy seeds. Set aside.

With an electric mixer, beat butter and 2/3 cup sugar until fluffy. Add eggs one at a time, beating after each addition. Mix in lemon zest and vanilla. With the mixer on low, alternately add flour mixture in two parts and the milk in one, beginning and ending with the flour.

Pour batter into a 9×5 inch loaf pan that has been buttered and floured. Smooth the top. Bake about 50-55 minutes, or until a toothpick inserted in the center comes out clean.

In a medium pot, bring lemon juice and 1/3 cup sugar to a boil. Stir to dissolve the sugar, and set aside.

Right after you remove the cake from the oven, poke several holes in the top with a toothpick or bamboo skewer. Set aside 2 tbsp or syrup, but then pour the remainder over he cake. Allow it to cool completely in the pan for about 2 hours. Then turn the cake out of the pan and brush all over with the reserved syrup.

Store covered at room temperature for up to three days, or wrap in plastic wrap and freeze for up to three months.

Every Day Food
, May 2008

Blonde Brownies

By , February 7, 2009 at 11:26 am

blonde brownies2/3 cup butter
2 cups brown sugar
3 eggs
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
dash of salt
1 cup chocolate chips

Melt butter.  Cream butter and sugar.  Add next five ingredients and mix.  Stir in chocolate chips.  Put in 9X13″ greased pan.  Bake for 20-25 minutes at 350F until top is firm and sides are done (do not overcook).

This is the perfect treat to make when you don’t have much time and want something delicious.  It is pretty sweet, but always gets compliments.

BYU 6th Stake Enrichement- 2006

Dirt Cake

By , January 30, 2009 at 6:18 pm

1 package Oreo cookies
8oz Cool Whip
2 quarts vanilla ice cream (or your favorite flavor)
Hershey’s chocolate syrup

1. Crush oreo cookies in food processor. Set aside 1/4 cup. Pour remaining oreos into the bottom of a 9×13″ baking pan.
2. Soften ice cream so it can easily spread on top of oreo crumbs. You want the ice cream to be able to seep into the oreos.
3. Pour a thick layer of chocolate syrup over ice cream layer.
4. Spread cool whip over chocolate.
5. Sprinkle with 1/4 cup of crushed oreos.
6. Chill in refrigerator over night or for several hours.

This was one of my favorite desserts growing up. Make sure to let the layers all seep into each other; i.e. soften the ice cream and cool whip. If you don’t you will have a dry layer of oreos on the bottom instead of an oreo crust. It will still taste good, but after it all melts into each other it will taste even better.

You can get really creative with the recipe by adding in gummy worms, placing in individual containers, and putting in plastic flowers. If you add enough oreos on top, it will look just like a pot of dirt, hence the name, Dirt Cake.

Aquired by Jan Newbold

Pomegranate Tartlets

By , January 30, 2009 at 6:12 pm

Ingredients:
3 Pillsbury Refrigerated pie crusts
1 pomegranate
1 box (4 serving size) vanilla pudding (not instant)
1 3/4 cup whipping cream
2 Tablespoons dark rum or 1/2 teaspoon rum extract
Powdered sugar

Directions:
1. Heat oven to 450F. Remove crusts from pouches; with 2 1/2″ round cutter, cut crusts into 36 rounds. Press into mini muffin pan.
2. Back 7-9 minutes.
3. Cool 10 minutes.
4. Cut pomegranate in half and remove seeds, set aside.
5. In medium sauce pan, stir pudding mix and whipping cream. Cook over medium heat until the mix boils (about 5 minutes). Stir constantly. Remove from heat and stir in rum.
6. Spoon into shells. Top with pomegranate seeds.
7. Refrigerate 1 hour.
8. Sprinkle each tartlet with powdered sugar.

Had these at a Christmas party and they looked extravagant and tasted delicious.

Acquired by Nannette.

Butter Cookies

By , January 23, 2009 at 9:10 am

1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
3 cups flour

Preheat oven to 350F. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Add flour, one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand. Do not chill dough. Roll dough into smooth 1 1/2 inch balls. Place on ungreased cookie sheet. Lightly spray stamp with vegetable oil cooking spray. Dip stamps in flour; shake off excess. Press down on dough with stamp to imprint cookies. Bake on middle rack of oven for 12-15 minutes, or until cookies are lightly browned. Place on cooling rack for 5 mintues; remove from sheet to cool. Makes 18-24 cookies.

I thought these were a nice alternative to sugar cookies. They taste a bit like shortbread and are very easy to make. Mikey enjoyed stamping them with the stamper. You could also use any cookie cutter/stamps you have for a fun imprint.
Wilton Method Cookie Stamp Recipe

English Trifle

By , November 23, 2008 at 9:10 pm

1 yellow or white cake mix
1 large (6 oz.) strawberry jello
2 cups boiling water
1 (16 oz.) package frozen strawberries partially thawed
about 10 fresh strawberries sliced
1 large (6 oz.) vanilla instant pudding
2 cups milk
whipped cream or cool whip

First layer:
Prepare the cake mix as directed on package. Bake in 2 well greased round baking pans. After cake is cooled, break one round cake into 2-3 inch pieces (save the other cake round to make a 2nd trifle or additional layers if desired). Place cake in bottom of large glass bowl.

In a sauce pan, dissolve strawberry jello in 2 cups of boiling water. Cool. Refrigerate until think and syrupy (about 20-30 minutes). Stir in semi-thawed strawberries. Pour over cake pieces. Refrigerate for about 1 hour or until firm. Cover with fresh strawberry pieces.

Second layer:
Prepare vanilla pudding using only 2 cups milk. Pour over jello and strawberries. Regrigerate 30 minutes or until firm.

Third layer:
Spread whipped cream or cool whip over top of first two layers. Top with fresh fruit or nuts of choice.

Keep refrigerated until served.

We had this at a get together the other night and it was so tasty. I like the ones with chocolate cake and chocolate pudding as well, so you can be kindof creative with this recipe too. When I stirred in the frozen strawberries, it made my jello all lumpy. I think next time I just might add them when they are almost completely room temperature or before I let the jello set. Then maybe some of the jello I pour over my cake might run into the cake instead of clump all around it. Granted the dessert still tasted great with clumpy jello. :)

Acquired by Carol McMaster

Copyright 2004-2013 Dan & Carolyn Chan