Linzer Cookies

Tags

Cinnamon, Cookies, Desserts, Holidays, Nuts, Raspberries

“But I was a pure romantic, and only operating with half my burners turned on.”

Ingredients- 2 dozen cookies

•  3/4 cups butter (1 1/2 sticks), room temperature
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon lemon zest
• 1/4 teaspoon vanilla
• 1 1/2 cups finely ground blanched almonds or hazelnuts
• 2 1/4 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 6 ounces raspberry jam, or other red preserve
• Powdered sugar

Preparation

1. Cream butter in using a mixture in a large bowl. Add sugar and continue creaming. Add the egg, lemon, and vanilla and mix. Mix in the ground nuts.
2. Stir together dry ingredients in a bowl and add to mixer and blend. Form the dough into disks, wrap and chill.
3. Roll out dough between two sheets of parchment paper to 1/8-inch thickness. Put rolled dough (still between parchment paper) in the freezer for 5-10 minutes to firm up before cutting.
4. Preheat oven to 350 degrees
5. Cut out the base cookie shapes. Cut out the centers of half the disks with a smaller cookie cutter shape. Re-roll scraps and repeat.
6. Bake for 12 minutes or until edges turn golden. Cool on a wire rack.
7. Heat the jam or jelly and spread the solid disks with a layer of the hot preserves. Place the top layer cookie over the bottom, pressing down lightly. Sprinkle with powdered sugar, then fill the holes with more preserves. Let set slightly before serving.

JKM

Recipe Reference shine.yahoo.com

 

 

 

 

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Snickerdoodles

Tags

Chocolate, Cinnamon, Cookies, Desserts, Holidays

“Stressed spelled backwards is desserts.  Coincidence?  I think not!”

Ingredients – 3-4 Dozen

• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup butter softened
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups all-purpose flour
• 1 generous tsp cinnamon
• 1 tsp baking soda
• 1/4 cup sugar
• 1 tbsp cinnamon
• Milk chocolate kisses unwrapped

Preparation

1. Heat oven to 375 degrees F. Grease or line a few cookie sheets with parchment paper, set aside.
2. Combine both sugars and butter in a large mixer bowl. Beat at medium speed until creamy. Add egg, vanilla extract, and salt; continue beating until well mixed. Reduce speed to low, add flour, baking soda, and cinnamon. Beat until well mixed.
3. Shape dough into 1 inch balls. If dough is too soft, cover and refrigerate for 30 minutes-1 hour. Combine 1/4 cup sugar and 1 tbsp cinnamon in a small bowl. Roll dough balls in cinnamon sugar mixture.
4. Place two inches apart on cookie sheets. Bake for 8-10 minutes or until lightly golden brown. Immediately press 1 kiss into the middle of each cookie and sprinkle remaining cinnamon sugar over top while they’re still warm. Remove from cookie sheets and cool on rack.

JKM

Recipe Reference noshandtell.com

 

 

 

Apple Pie

Tags

Apples, Cinnamon, Desserts, Fruit, Holidays, Lemon, Pie

“Good Apple Pies are a considerable part of domestic Happiness”

Ingredients

• 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
• 6 cups thinly sliced, peeled apples (6 medium)
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice

Preparation

1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix the rest of the ingredients; spoon into crust-lined pie plate.
3. Cut the second curst into stripes and weave it accordingly. Wrap excess top crust under bottom crust edge, pressing edges together to seal.
4. Cover edge of crust with 2- to 3-inch wide strips of foil. Bake 40 to 45 minutes or until apples are tender and crust is golden brown.  Cool on cooling rack

JKM

Tres Leches

Tags

Cake, Cinnamon, Desserts, Mexican, Milk, Sweet!

Tres Leches Cake, or in English, three milk cake

Ingredients

•  1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup unsalted butter
• 1 cup white sugar
• 5 eggs
• 1/2 teaspoon vanilla extract
• 2 cups whole milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 cups heavy whipping cream
• 1 cup white sugar
• 1 teaspoon vanilla extract
• Cinnamon

Preparation

1. Preheat oven to 350 degrees F. Grease and flour one 9×13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated. Sprinkle cinnamon on top.

JKM

Recipe Reference allrecipes.com

 

 

Cake Balls

Tags

Cake, Chocolate, Desserts, Sweet!

Ingredients – Serves 6

• 1 (18.25 ounce) package white cake mix
• 1 (16 ounce) container prepared white frosting
• 1 (3 ounce) bar white-chocolate flavored confectioners coating

Preparation

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a small scoop to form balls of the white cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set. Add sprinkles.

JKM

 

Red Velvet Cupcakes

Tags

Cake, Cream Cheese, Desserts, Favorite, Milk, Sweet!

“A red velvet cupcake makes the heart young again and wipes out the years.”

One of my FAVORITES!

Ingredients – 24 cupcakes

• 2 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 (1 ounce) bottle Red Food Color
• 2 teaspoons Vanilla Extract

Cream Cheese Frosting

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 2 tablespoons sour cream
• 2 teaspoons Vanilla Extract
• 1 (16 ounce) box confectioners’ sugar

Preparation

1. Preheat oven to 350 degrees F.
2. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
3. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
4. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with slightly melted Cream Cheese Frosting.
5. Keep one cupcake aside, crumble and sprinkle on top.

Cream Cheese Frosting

1. Beat cream cheese, softened, butter, sour cream and Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.

JKM

 

Angel Food Tart with Berries

Tags

Blackberries, Blueberries, Desserts, Favorite, Fruit, Last Minute, Raspberries, Simple Things

It’s the simple things….

Ingredients

• Angel Food tarts
• Blackberries
• Blueberries
• Raspberries
• Whipped Cream

JKM

Blueberry Cheesecake Bars

Tags

Blueberries, Cream Cheese, Desserts, Favorite, Fruit, Oatmeal

“Once you have mastered a technique, you barely have to look at a recipe again”

Ingredients – 28 Bars

• 1 pouch of pre-packaged oatmeal cookie mix
• 1/2 cup butter or margarine, softened
• 4 eggs
• 3 packages (8oz each) cream cheese, softened
• 3/4 cup sugar
• 1/2 cup whipping cream
• 1 jar of blueberry  spread
• 1 1/2 cups fresh blueberries

Preparation

1. Heat oven to 350 degrees. Spray bottom and sides of a 13×9-inch pan with cooking spray. In a large bowl, beat cookie mix, butter and 1 egg with an electric mixer on low speed until soft dough forms. Press in to the bottom of the pan.
2. Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar with a mixer on medium speed until fluffy. Add whipping cream and eggs; beat on low speed until well blended.
3. Spread spreadable blueberries over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.
4. Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows.

JKM

Recipe Reference Betty Crocker- it’s Summer!