magic s'mores bars
10 ounces graham crackers (18 whole crackers, or two cellophane wrapped stacks)
1 stick unsalted butter, melted
1 pinch of salt
1 can sweetened condensed milk
1 1/2 cups semisweet chocolate chips
2 cups mini marshmallows
1. Preheat the oven to 350 degrees. In a large resealable bag (or in a food processor), smash graham crackers until finely ground. Stir in melted butter and salt. Press into a 13×9″ pan.
2. Drizzle can of condensed milk over graham crackers. Sprinkle on chocolate chips; follow with marshmallows.
3. Bake for 30-35 minutes until marshmallows are lightly browned.
submitted by: Ellen Patton
Monday, March 2, 2009
Lemon Cake Cookies
Lemon Cake Cookies
Cookies:
2 1/2 cups plus 1 T cake flour
3/4 t. baking powder
3/4 t. baking soda
1/2 t. salt
9 T butter, at room temperature
1 cup plus 2 T sugar
1 T grated lemon zest
2 large egg yolks, at room temperature
1 whole large egg, at room temperature
1 1/4 cups sour cream, at room temperature
Glaze:
6 T unsalted butter
1 1/2 cups confectioner's sugar
3 T fresh lemon juice
Preheat oven to 375 degrees. Sift the flour, baking powder, baking soda, and salt together into a small bowl and set aside. Using an electric mixer on medium speed, cream the butter, sugar, and lemon zest in a medium-size bowl until light and fluffy, about 2 minutes. Scrape the bowl. Add the egg yolks and mix on medium speed until blended, about 10 seconds. Scrape the bowl, then add the whole egg and mix until blended, 10 seconds more. Add the sour cream and mix on medium-low speed until blended, about 8 seconds. Fold in the dry ingredients by hand, then turn the mixer on low speed for 5 seconds. Scrape the bowl with the rubber spatula and mix on low until the batter is smooth and velvety, 10 seconds. Give the batter a stir or two with the spatula. Drop the batter by large rounded tablespoonfuls about 2 inches apart onto the prepared cookie sheets. Bake until the cookies puff up, are firm to the touch, and just begin to turn golden, about 12 minutes. Remove the cookies from the sheets with a spatula and place them on a cooling rack. Allow them to cool completely. Meanwhile prepare the glaze: Melt the butter in a small pan over low heat. Place the sugar in a medium-size bowl. Add the butter and lemon juice to the sugar and beat vigorously with a whisk until the mixture is smooth and creamy. Once the cookies have cooled, dip the entire rounded top of each into the glaze. Place the cookies on the cookie sheets and allow them to sit until the glaze hardens, several hours. Makes 36 cookies.
Note: Although cake flour gives these cookies a superior texture, you may substitute 2 cups plus 3 T all-purpose flour for it.
submitted by: Ellen Patton
Cookies:
2 1/2 cups plus 1 T cake flour
3/4 t. baking powder
3/4 t. baking soda
1/2 t. salt
9 T butter, at room temperature
1 cup plus 2 T sugar
1 T grated lemon zest
2 large egg yolks, at room temperature
1 whole large egg, at room temperature
1 1/4 cups sour cream, at room temperature
Glaze:
6 T unsalted butter
1 1/2 cups confectioner's sugar
3 T fresh lemon juice
Preheat oven to 375 degrees. Sift the flour, baking powder, baking soda, and salt together into a small bowl and set aside. Using an electric mixer on medium speed, cream the butter, sugar, and lemon zest in a medium-size bowl until light and fluffy, about 2 minutes. Scrape the bowl. Add the egg yolks and mix on medium speed until blended, about 10 seconds. Scrape the bowl, then add the whole egg and mix until blended, 10 seconds more. Add the sour cream and mix on medium-low speed until blended, about 8 seconds. Fold in the dry ingredients by hand, then turn the mixer on low speed for 5 seconds. Scrape the bowl with the rubber spatula and mix on low until the batter is smooth and velvety, 10 seconds. Give the batter a stir or two with the spatula. Drop the batter by large rounded tablespoonfuls about 2 inches apart onto the prepared cookie sheets. Bake until the cookies puff up, are firm to the touch, and just begin to turn golden, about 12 minutes. Remove the cookies from the sheets with a spatula and place them on a cooling rack. Allow them to cool completely. Meanwhile prepare the glaze: Melt the butter in a small pan over low heat. Place the sugar in a medium-size bowl. Add the butter and lemon juice to the sugar and beat vigorously with a whisk until the mixture is smooth and creamy. Once the cookies have cooled, dip the entire rounded top of each into the glaze. Place the cookies on the cookie sheets and allow them to sit until the glaze hardens, several hours. Makes 36 cookies.
Note: Although cake flour gives these cookies a superior texture, you may substitute 2 cups plus 3 T all-purpose flour for it.
submitted by: Ellen Patton
Raspberry Trifle
Raspberry Trifle
Prep Time: 20 Minutes
Ready In: 4 Hours 20 Minutes
Yields: 18 servings
INGREDIENTS:
1 1/2 cups heavy cream
1/4 cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1/2 cup white sugar
1 (10.75 ounce) package prepared pound cake or angel food cake (the bar kind)
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened
cocoa powder, for dusting (optional)
DIRECTIONS:
1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
2. Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.
submitted by: Carrie Brady
Prep Time: 20 Minutes
Ready In: 4 Hours 20 Minutes
Yields: 18 servings
INGREDIENTS:
1 1/2 cups heavy cream
1/4 cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1/2 cup white sugar
1 (10.75 ounce) package prepared pound cake or angel food cake (the bar kind)
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened
cocoa powder, for dusting (optional)
DIRECTIONS:
1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
2. Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.
submitted by: Carrie Brady
Chocolate Trifle
Chocolate Trifle
INGREDIENTS:
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
DIRECTIONS:
1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
submitted by: Carrie Brady
INGREDIENTS:
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
DIRECTIONS:
1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
submitted by: Carrie Brady
Peanut Butter Silk Cake and frosting
Peanut Butter Silk Cake
1 box yellow cake mix
1 1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
3 eggs
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 cup whipping cream
1/2 cup creamy peanut butter
1 container chocolate frosting, or dark chocolate frosting recipe (see below)
1 cup chopped peanuts, if desired
1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 round cake pans.
2. In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. In small saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
5. In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
6. Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost sides and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F. Use 9-inch pans. Stir 1 tablespoon flour into dry cake mix. Decrease oil to 2 tablespoons. Bake 30 to 35 minutes.
Dark Chocolate Frosting
1/4 cup butter or margarine
1/3 cup baking cocoa powder
1 tsp vanilla
1 to 2 Tbsp milk or cream
2 cups powdered sugar
Melt butter and stir in baking cocoa. Stir in vanilla and 1 Tbsp milk. Stir in powdered sugar one cup at a time. If necessary, add up to 1 more Tbsp milk to make frosting of a spread-able consistency.
You can make this frosting up to several days ahead and store in the fridge until needed. Warm in the microwave until spread-able, stirring every 15 seconds.
submitted by: Saralynn Jensen
1 box yellow cake mix
1 1/4 cups water
1/2 cup creamy peanut butter
1/3 cup vegetable oil
3 eggs
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 cup whipping cream
1/2 cup creamy peanut butter
1 container chocolate frosting, or dark chocolate frosting recipe (see below)
1 cup chopped peanuts, if desired
1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 round cake pans.
2. In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. In small saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
5. In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
6. Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost sides and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375°F. Use 9-inch pans. Stir 1 tablespoon flour into dry cake mix. Decrease oil to 2 tablespoons. Bake 30 to 35 minutes.
Dark Chocolate Frosting
1/4 cup butter or margarine
1/3 cup baking cocoa powder
1 tsp vanilla
1 to 2 Tbsp milk or cream
2 cups powdered sugar
Melt butter and stir in baking cocoa. Stir in vanilla and 1 Tbsp milk. Stir in powdered sugar one cup at a time. If necessary, add up to 1 more Tbsp milk to make frosting of a spread-able consistency.
You can make this frosting up to several days ahead and store in the fridge until needed. Warm in the microwave until spread-able, stirring every 15 seconds.
submitted by: Saralynn Jensen
Go Nuts for Doughnuts and Glaze
Go Nuts for Doughnuts
1 pkgs (1/4 oz each) yeast or 4 1/2 tsp
1/4 cup water (105 to 115 degrees)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup shortening
5 cups flour, divided
2+ quarts canola oil
1. Proof or dissolve yeast in warm water in 2 1/2 quart bowl.
2. Add milk, sugar, salt, eggs, shortening and 2 cups flour.
3. Beat on low for 30 seconds, scraping bowl constantly.
4. Beat on medium for 2 minutes, scraping bowl occasionally.
5. Stir in remaining flour until smooth.
6. Cover and let rise until double (50 to 60 minutes).
7. (Dough is ready when indentations remains when touched.) Turn dough onto floured surface.
8. Gently roll dough 1/2 in chick with rolling pin. Cut out doughnuts by cutting out large circle and using smaller cutter to remove center.
9. Cover and let rise while oil is heating.
10. Heat oil to 350 degrees.
11. Slide doughnuts and doughnut holes into hot oil.
12. Fry until golden brown - 1 minutes - then flip and fry other side.
13. Remove carefully from oil (do not prick surface) and drain on paper towels and/or rack.
14. Dip doughnuts in creamy glaze or cover with chocolate frosting.
Creamy Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla
4 to 6 Tbsp hot water
1. Melt butter
2. Stir in powdered sugar and vanilla until smooth.
3. Stir in 1 Tbsp water at a time until desired consistency is reached.
submitted by: Jill Geslison
1 pkgs (1/4 oz each) yeast or 4 1/2 tsp
1/4 cup water (105 to 115 degrees)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup shortening
5 cups flour, divided
2+ quarts canola oil
1. Proof or dissolve yeast in warm water in 2 1/2 quart bowl.
2. Add milk, sugar, salt, eggs, shortening and 2 cups flour.
3. Beat on low for 30 seconds, scraping bowl constantly.
4. Beat on medium for 2 minutes, scraping bowl occasionally.
5. Stir in remaining flour until smooth.
6. Cover and let rise until double (50 to 60 minutes).
7. (Dough is ready when indentations remains when touched.) Turn dough onto floured surface.
8. Gently roll dough 1/2 in chick with rolling pin. Cut out doughnuts by cutting out large circle and using smaller cutter to remove center.
9. Cover and let rise while oil is heating.
10. Heat oil to 350 degrees.
11. Slide doughnuts and doughnut holes into hot oil.
12. Fry until golden brown - 1 minutes - then flip and fry other side.
13. Remove carefully from oil (do not prick surface) and drain on paper towels and/or rack.
14. Dip doughnuts in creamy glaze or cover with chocolate frosting.
Creamy Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp vanilla
4 to 6 Tbsp hot water
1. Melt butter
2. Stir in powdered sugar and vanilla until smooth.
3. Stir in 1 Tbsp water at a time until desired consistency is reached.
submitted by: Jill Geslison
Decadent Chocolate Pecan Pie
Decadent Chocolate Pecan Pie
1 pie crust
3/4 cup packed brown sugar
3/4 cup corn syrup
1/4 cup margarine
2 squares (1 oz each) semi-sweet baking chocolate, cut in chunks
3 eggs
1 cup pecan halves
1 cup flaked coconut
Preheat oven to 350 degrees. Roll out pie crust and place in 9" pie plate. Trim and press edges as desired. Heat brown sugar and corn syrup in microwave until boiling (about 3 minutes). Stir in margarine and chocolate. Let cool 10 minutes or a little longer then add eggs and mix thoroughly. Stir in pecans and coconut and pour mixture into crust. Bake for 50 to 55 minutes.
submitted by: Saralynn Jensen
1 pie crust
3/4 cup packed brown sugar
3/4 cup corn syrup
1/4 cup margarine
2 squares (1 oz each) semi-sweet baking chocolate, cut in chunks
3 eggs
1 cup pecan halves
1 cup flaked coconut
Preheat oven to 350 degrees. Roll out pie crust and place in 9" pie plate. Trim and press edges as desired. Heat brown sugar and corn syrup in microwave until boiling (about 3 minutes). Stir in margarine and chocolate. Let cool 10 minutes or a little longer then add eggs and mix thoroughly. Stir in pecans and coconut and pour mixture into crust. Bake for 50 to 55 minutes.
submitted by: Saralynn Jensen
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