Search Results for '("C'

[BakerAunt]

Snickers Pie
Submitted by Sheryle on November 02, 2004 at 8:21 am

1 unbaked 9-inch piecrust
5 Snickers candy bars (2.07 ounces each)
1/2 cup sugar
4 small packages cream cheese, softened (3 ounce each)
2 eggs
1/3 cup sour cream
1/3 cup creamy peanut butter
3 tablespoons heavy cream
2/3 cup semisweet chocolate chips

Preheat oven to 450 degrees. Place the pie crust in a 9 inch pie pan and bake for 5 to 7 minutes or until very light golden. Remove from the oven and let cool.

Reduce the oven temperature to 325 degrees.

Meanwhile, cut the candy bars in half lengthwise, then into 1/4 inch pieces*. Place the candy bar pieces over the bottom of the partially baked crust.

In a small bowl, combine the sugar and cream cheese; beat until smooth. Add the eggs, one at a time, beating well after each addition. Add the sour cream and peanut butter, beating until the mixture is smooth. Pour over the candy bar pieces.

Bake for 30 to 40 minutes or until the center is set. Cool completely.

When the pie is cooled, heat the heavy cream in a small saucepan until very warm. Remove from the heat and stir in the chocolate chips. Stir until the chips are melted and the mixture is smooth. Spread over the top of the cooled pie.

Refrigerate for 2 to 3 hours before serving. Store in the refrigerator.

*I prefer using chopped candy bars instead of the small pieces. I store the candy bars in the refrigerator until ready to use. Cut candy bars in half and place in the bowl of a food processor, pulse until crumbly.

[BakerAunt]

Red Lobster's Cheddar Biscuits
Submitted by Sheryle on August 14, 2010 at 3:35 pm

Yield: 1 dozen
Source:

2 1/2 cups Bisquick baking mix
3/4 cup cold whole milk
4 tablespoons cold butter (1/2 stick)
1/4 teaspoon garlic powder
1 cup grated cheddar cheese

Bush on Top:
2 tablespoons butter -- melted
1/4 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1 pinch salt

Preheat your oven to 400 degrees.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas.

Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.

comments

Submitted by Cupcake Princess on Sat, 2010-08-14 20:22.
I really like the biscuits at Red Lobster I'll have to try this recipe one day.

Submitted by buttercup on Sun, 2010-08-15 12:38.
I always made the recipe on the side of the bisquick mix box. I thought they were almost as good as Red Lobster's......now I'm hungry, I might have to go out for dinner.

Submitted by bellesaz on Tue, 2010-08-17 11:52.
This recipe is from Todd Wilbur's Book, Top Secret Recipes. It is as close as you're going to get to the real deal. I'm mad at Red Lobster for taking off their seafood Caesar salad! Used to be all I'd order: the salad and a big basket of the rolls.

[BakerAunt]

Quick and Easy Peach Cobbler
Submitted by Sheryle on July 17, 2012 at 5:52 pm

This is one of my favorite cobbler recipes. It has more of a cake type crust instead of the more traditional biscuit.

1 stick butter
1/2 cup sugar
3/4 cup flour
2 tsp baking powder
1 dash salt
3/4 cup milk
5 cups fresh peaches, peeled cored and sliced (approx. 7 or 8)
1 cup sugar
1 tsp cinnamon

Preheat oven to 350°

Melt 1 stick butter in bottom of 9x13 inch pan and set aside.

Mix together first five ingredients and pour into pan.

Mix together peaches, sugar and cinnamon.

Pour on top of batter and bake for approximately 35 minutes

[BakerAunt]

Pumpkin Gooey Butter Cakes
Submitted by Sheryle on February 12, 2004 at 10:46 am
Source: Paula Deen

1 yellow cake mix
1 egg
1 stick butter (no substitutions)
8 ounce cream cheese, softened
1 (15 ounce) can pumpkin
3 eggs
1 teaspoon vanilla
1 stick butter, melted (no substitutions)
16 ounces powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees.

Combine cake mix, egg and butter and mix well. Press in bottom of a lightly greased 13x9 inch baking pan.

In a large bowl, beat cream cheese and pumpkin until smooth. Add the eggs, vanilla and butter, beat together. Add powdered sugar, cinnamon and nutmeg, mix well.

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Do not over bake; the center should be a little gooey.

Serve with whipped cream.

[BakerAunt]

Pumpkin Dip
Submitted by Sheryle on October 28, 2011 at 12:00 pm

A delicious dip to serve during the Holidays.
Yield: 2 cups

1 package cream cheese, (8oz.) softened
2 cups confectioners' sugar
1 can pumpkin, (15 oz.)
1 Tbs. pumpkin pie spice
1 tsp orange extract
1/2 tsp ground ginger

In a food processor, blend cream cheese and confectioners' sugar until smooth. Remove cover, add pumpkin and remaining ingredients. Blend thoroughly.

Chill 30 minutes or until ready to serve. Serve with Gingersnap cookies. May also be served with Red Delicious apples or pears, cored and cut into slices. Toss fruit with a little lemon juice mixed with water to prevent browning.

[BakerAunt]

Pumpkin Cheesecake Bars
Submitted by Sheryle on November 24, 2004 at 2:55 pm

2 cups crushed windmill cookies* (about 12 cookies)
1/2 cup butter or margarine, melted
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 cup canned pumpkin
1/4 cup whipping cream
3 tablespoons flour
1/2 teaspoon each ground nutmeg, ginger, cinnamon and cloves
1/4 teaspoon salt
1/4 teaspoon vanilla extract
4 eggs
2 egg yolks
Topping
1/2 cup sugar
1 cup pecan halves
2 cups whipping cream
1/2 cup confectioners sugar
1/4 teaspoon vanilla extract

Combine cookie crumbs and butter; press into a greased 13x9 inch-baking dish. Bake at 325 degrees for 8-10 minutes or until set. Cool on a wire rack.

In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cream, flour, spices, salt and vanilla. Add the eggs and yolks; beat on low speed just until combined. Pour over prepared crust. Bake at 325 degrees for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled.

Sprinkle sugar into a large nonstick skillet. Without stirring, heat over medium-low until sugar is melted. Stir in pecans. Transfer to a piece of greased foil; cool. Break pecans into pieces.

In a small mixing bowl, beat cream until it begins to thicken. Add confectioners sugar and vanilla; beat until stiff peaks form. Spread over chilled cheesecake. Sprinkle with sugared pecans. Cut into bars. Refrigerate leftovers.

Yield: 2 to 2-1/2 dozen

*Archway makes windmill cookies.

[BakerAunt]

Pumpkin Bars with Maple Cream Cheese Icing
Submitted by Sheryle on November 22, 2004 at 7:26 am

2 1/4 cups flour
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 teaspoon vanilla extract
2 large eggs
1 cup pumpkin

Maple Icing:
6 ounces softened cream cheese
2 tablespoons softened butter
2 cups sifted powdered sugar
1 to 2 teaspoons maple flavoring (I used 1)

Preheat over to 350 degrees. Grease a 15x10-inch jelly-roll pan.

Combine flour, baking powder, cinnamon and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixing bowl. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture. Spread into prepared pan.

Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool completely n pan; spread with Maple Icing. Cut into bars.

Maple Icing
Beat cream cheese, butter and powdered sugar in a small bowl until smooth. Add maple flavoring.

[BakerAunt]

Popcorn Balls
Submitted by Sheryle on July 19, 2004 at 11:33 am

This is a recipe that was my mother's. Every year the family would gather in the kitchen and make Popcorn Balls to hand out on Halloween.

Source: Cookiebaker's Corner

1 tablespoon butter
1 cup sugar
1-1/2 cups light corn syrup
food coloring - we always used red for a pinkish tint
1 teaspoon vanilla
1/2 teaspoon salt
4 quarts popped corn*

Melt butter. Add sugar, corn syrup, food coloring, vanilla and salt. Boil on medium heat until very hard ball stage (260 degrees F).

Pour over popcorn. Stir popcorn thoroughly while pouring syrup over it.

Butter hands lightly. Shape into balls. Makes 12 to 14 popcorn balls.

*You may want to use closer to 5 quarts....there is a lot of syrup in the pan compared to the amount of popcorn. The extra popcorn seems to work a little better.

[BakerAunt]

Perfectly Chocolate Chocolate Cake
Submitted by Sheryle on July 19, 2004 at 11:26 am

I got this recipe off the back of a Hershey's Cocoa box, and is one of the best chocolate cakes I have ever made. After taking a bite of this cake one of the men in my office said, "This is Heaven on a plate!" I guess that says it all.

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350 degrees F. Grease and flour two 9 inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Frosting:
1 stick (1/2 cup) butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amounts of milk, if needed. Stir in vanilla.

Makes about 2 cups of frosting.

[BakerAunt]

Orange Cream Cake
Submitted by Sheryle on August 08, 2010 at 11:01 pm
The orange and vanilla flavors in this cake remind me of creamsicles.

Source: Cookiebaker's Corner

1 package orange cake mix (18.25 ounces) - Duncan Hines is the only orange mix I can find
1 package orange-flavored gelatin (4-serving size)
2 eggs
1/2 cup vegetable oil
1 1/2 cups water
4 ounces cream cheese, softened
3/4 cup orange juice
1 package instant vanilla pudding mix (4-serving size)
1 tablespoon sugar
1 can crushed pineapple (8 ounces) drained
1 container frozen whipped topping (8 ounces) thawed

Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with nonstick cooking spray. In a large bowl, beat together the cake mix, gelatin mix, eggs, oil and water until well blended. Pour into the baking dish.

Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool.

Meanwhile, in a medium bowl, make frosting by beating the cream cheese and orange juice. Add the pudding mix and sugar; beat well. Stir in the pineapple until well combined, then beat in the whipped topping. Frost the cooled cake, cover loosely and chill for at least one hour before serving. Store leftovers in the refrigerator.

[BakerAunt]

Onion Dip
Submitted by Sheryle on October 28, 2011 at 12:03 pm

Source: Ina Garten - Barefoot Contessa

2 large yellow onions
4 Tbs. unsalted butter
1/4 cup vegetable oil
1/4 tsp ground red pepper
1 tsp kosher salt
1/2 tsp freshly ground black pepper
4 oz. cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature

[BakerAunt]

Fresh Coconut Layer Cake
Submitted by Sheryle on April 07, 2014 at 12:32 pm

This a delicious coconut cake. My brother-in-law who was raised in Georgia, said it's like the [uploader's note: something missing]. I got this out of a cookbook years ago, I think it was called 365 Cakes, or something along those lines.

1 medium fresh coconut or 3 cups flaked coconut
1 stick butter, (4 ounces) softened
1 1/2 cups sugar
2 large eggs, separated, at room temperature
1 tsp vanilla extract
Up to 1 cup milk
2 1/4 cups cake flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Classic Seven-Minute Icing

1. If using fresh coconut, preheat oven to 350 degrees F. With a hammer, carefully drive a nail or large metal skewer through each of the coconut's three "eyes." Invert coconut over a bowl and let stand 5 minutes to drain liquid. Strain liquid through a fine sieve and reserve. Bake coconut on a baking sheet 20 minutes. Wrap in a kitchen towel and with a hammer, crack into large pieces. Remove shell and peel off brown skin with a small sharp knife. Finely grate coconut meat; reserve 3 cups.

2. Grease two 9-inch cake pans. Line bottoms with wax paper; grease paper. Dust pans with flour; tap out excess. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla.

3. Add enough milk to reserved coconut liquid to equal 1 cup. (if using flaked coconut, measure out 1 cup milk.) Sift together cake flour, baking powder, baking soda, and salt. With mixer on low speed, alternately add flour and coconut-milk mixture or plain milk to butter mixture, beginning and ending with flour. Beat just until blended. Stir in ¾ cup grated coconut.

4. In a clean small bowl, beat egg whites with an electric mixer with clean beaters on medium speed until soft peaks form when beaters are lifted. With a rubber spatula, gently fold beaten egg whites into coconut batter mixture. Turn batter into prepared pans.

5. Bake 30 to 35 minutes, or until a cake tester inserted in center comes out clean. Let cakes cool in pans 10 minutes, then unmold onto wire racks and remove wax paper. Invert cakes again and let cool completely.

6. Arrange 1 cake layer on a serving plate and frost top with about 1/3 (2 cups) of Seven-Minute Icing. Sprinkle top with ¾ cup grated coconut and cover with remaining cake layer. Cover sides of cake with remaining icing. Gently press remaining 1 ½ cups coconut onto top and sides of cake.

[BakerAunt]

Cranberry Bliss Bars - Starbucks Clone
Submitted by Sheryle on November 24, 2012 at 10:22 am

A woman I worked with brought these to one of our office cookie swaps. I had never had the Starbucks version so had no idea how good these bars were....after one bite, I had a difficult time keeping away from the platter. Now you no longer have to wait until Starbucks sells their Cranberry Bliss Bars, you can have them anytime.

Cake Base:
2 sticks butter -- softened
1 1/4 cups packed brown sugar
3 large eggs
1 tsp ground ginger
1 tsp vanilla
1/4 tsp salt
1 1/2 cups flour
1/4 cup minced dried cranberries
1/4 cup Lindt or Perugina or other quality white chocolate -- coarsely chopped
1/4 cup minced candied ginger

Frosting:
4 oz cream cheese -- softened
1 1/2 cups powdered sugar
2 Tbs butter -- softened
1 tsp vanilla

Garnish:
2 Tbs minced dried cranberries
1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard) -- melted

Preheat oven to 350 and lightly grease a 9x13 pan.

Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries, chocolate and ginger. Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.

When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (like the size used for writing on cakes) and drizzle the chocolate over the cake.

Cut this into bars immediately because the white chocolate hardens pretty fast and makes cake cutting messy.

comments

Submitted by JeanneLB on Tue, 2012-11-27 20:26.
Is that 2 sticks of butter?

Submitted by Sheryle on Tue, 2012-11-27 23:14.
Yes it's 2 sticks.

[BakerAunt]

Chocolate Fudge
Submitted by Sheryle on September 24, 2010 at 10:11 pm

This is a quick and easy recipe for fudge.

2 tablespoons butter or margarine
2/3 cup evaporated milk
1 1/2 cups sugar
1/4 teaspoon salt
2 cups miniature marshmallows (4 oz.)
1 1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts (optional)

Butter an 8-inch pan.

In a medium saucepan, combine butter, evaporated milk, sugar, and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 to 5 minutes.

Remove from heat. Stir in marshmallows, chips, vanilla, and nuts. Stir vigorously for 1 minute or until marshmallows melt completely. Pour into pan. Cool and cut into squares.

[BakerAunt]

Chocolate Chip Cheese Ball
Submitted by Sheryle on July 23, 2003 at 5:27 pm

3 (8 ounce) packages cream cheese
2 teaspoons vanilla
1 - 2 teaspoons cinnamon
1 cup powdered sugar
1 (12 ounce) bag mini chocolate chips
1/2 - 1 cup chopped pecans

Soften cream cheese and mix with vanilla, cinnamon, sugar and chocolate chips. Form into 1 very large or 2 medium-size cheese balls. Roll in pecans. Refrigerate overnight.

Serve with ginger snaps and/or vanilla wafers