Search Results for '("C'

[BakerAunt]

Tangy Party Meatballs
Submitted by cwalde on May 31, 2005 at 1:44 pm

Everyone in my family loves these meatballs. My dear friend, Jeanie, gave me this recipe and I have been making it ever since. Cheryl

1/2 cup bread crumbs
1/2 cup cornflakes
2 pounds hamburger
2 Tbs. onion flakes
2 Tbs. soy sauce
1/4 tsp. pepper
1/2 tsp. garlic powder
2 eggs
1/2 cup catsup

Gently roll into firm small balls (1 1/2 inches). Set aside.

Prepare sauce, using 12 ounces chili sauce, 16 ounces cranberry sauce (jellied, not whole), 2 Tbs. sugar, and 2 Tbs. lemon juice. Place meatballs with sauce in baking dish. Bake 35-40 minutes at 400 degrees. Serve hot.

[BakerAunt]

Supreme Cherry Squares
Submitted by cwalde on October 18, 2004 at 12:49 pm

The first time I took these special bars to a church dinner I got five requests for the recipe. They are unusual and so yummy. If you love them like I do, stock up on the glazed (candied) cherries as they are a holiday item and won't be in the stores afterwards. I usually don't tell people that there are candied cherries in them since so many people hate fruitcake. They are always asking me what's in them. It would be hard to find a bar cookie just as good as this one. You will love it! Cheryl

Base:
1 cup. Butter
2 cup. Flour
3/4 cup. Powdered sugar
For the base cream all ingredients together and press into a parchment lined 10 " x 15 1/2" cookie sheet. Bake at 350 degrees for 10 min. Cool. (Line the pan with parchment paper with an over-hang for ease of removing the baked squares.)

Topping:
4 eggs
2 c brown sugar
1/2 cup flour
1 tsp. baking powder
1 tsp. vanilla or almond extract
1/2 tsp. salt
1 cup coconut
2 cup chopped pecans
2 cup chopped glazed cherries

For the topping beat together the eggs, brown sugar, flour, baking powder, and vanilla. Add the remaining ingredients and mix well. Spread over the base and bake for 45 min. Remove from oven and cool.

Frosting:
3/4 cup soft butter
1 1/2 cup powdered sugar
6 Tbs. ice cold water
5 Tbs. boiling water
1 tsp. vanilla

For the frosting beat together the butter and sugar until fluffy and pale yellow. Add 1 Tbsp. of the iced cold water at a time, beating well after each addition, and ensuring it is all incorporated. Then repeat the process with the boiling water 1 Tbsp. at a time. Add the vanilla.

Spread over chilled squares. Chill in refrigerator and cut into serving size slices. Sprinkle a small amount of finely chopped pecans on top if you wish, or after sliced, decorate with red and green cherries. These squares can be made well in advance of the holidays as they freeze great!

[BakerAunt]

Remarkable Fudge
Submitted by cwalde on January 29, 2007 at 4:24 pm

This fudge is a great recipe that I tried last year from Better Homes and Gardens Cookbook. It's easy and very creamy--just what I like. I will make it over and over. Cheryl

4 cups sugar
2 5-oz. cans (1 1/3 c total) evaporated milk
1 cup butter
1 12-oz. pkg. (2c) semisweet chocolate pieces
1 7-oz. dark chocolate or milk chocolate candy bar, cut up (I use the candy bar)
1 7-oz. jar marshmallow creme
1 cup chopped walnuts
1 tsp. vanilla

Line a 13x9x2 inch baking pan with foil, extending foil over edges of pan. Butter foil; set aside.
Butter sides of a heavy 3 qt. saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat till mixture boils. Reduce heat to medium, continue cooking and stirring for 10 minutes.

Remove pan from heat. Add chocolate pieces, cut-up chocolate bar (if desired), marshmallow creme, walnuts, and vanilla. Stir until chocolate melts and mixture is combined. Beat by hand for 1 minute. Spread in the prepared pan.

Score into 1 inch squares while warm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store in a tightly covered container in the refrigerator. Makes about 4 pounds (96 pieces).

[BakerAunt]

Raspberry Almond Shortbread Thumbprints
Submitted by cwalde on May 24, 2005 at 8:36 pm

These were one of my favorites of the cookies that I baked for Christmas this year. I only made 1/2 a batch and they didn't even make it to the Christmas plates. OH, YUM! Cheryl

1 cup butter, softened
2/3 cup sugar
1/2 tsp. almond extract
2 cups AP flour
1/2 cups raspberry jam

Glaze
1 cup powdered sugar
2 tsp. water
1 1/2 tsp. almond extract

Combine butter, sugar and 1/2 tsp. almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Cover; refrigerate at least 1 hour.

Heat oven to 350 degrees. Shape dough into 1 inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 tsp. jam.

Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool completely.

Meanwhile, stir together all glaze ingredients in small bowl with wire whisk till smooth. Add an additional teaspoonful of water if desired for drizzling consistency. Drizzle over cooled cookies.

[BakerAunt]

Peanut Butter Nanaimo Bars
Submitted by cwalde on November 15, 2004 at 12:16 pm

Here is another version of a Nanaimo Bar. I love the ease and elegance of any Nanaimo Bar. I cut them very small, 32 pieces, from a 9" square pan. I would most definitely make these for kids or anyone that loves peanut butter. yummy. Cheryl

Base:
1/2 cup butter
1/4 cup sugar
1 egg
1 Tbs. vanilla
2 Tbs. cocoa
Add:
1 3/4 cups graham cracker crumbs
1 cup coconut
1/2 cup peanuts, chopped

Filling:
1/2 cup peanut butter
2 Tbs, butter
2 Tbs. Birds custard powder
2 cups powdered sugar
4 Tbs. milk

Glaze:
4-5 oz. semi-sweet chocolate
2 Tbs. butter

For 1st layer: place butter, sugar and cocoa powder in double boiler over barely simmering water. Stir occasionally until melted. Add egg and stir to cook and thicken. Remove from heat, add vanilla, and stir in graham cracker crumbs, coconut and peanuts. Press firmly in ungreased 8" square pan. Chill.

For 2nd layer: cream together peanut butter and butter. Add milk and custard powder. Gradually beat in powdered sugar until light and fluffy. Spread over first layer. Chill.

For glaze: melt chocolate and butter in top of double boiler over barely simmering water (or in microwave). Stir to combine. Cool to room temperature. Spread evenly over 2nd layer with spatula. Chill. Cut into bars. Makes 16-24.

[BakerAunt]

Oatmeal Ginger Chewies
Submitted by cwalde on October 29, 2004 at 9:50 pm

This recipe I got from Family Circle as I was waiting at the clinic after my allergy shot. I find more good recipes that way! It's wonderfully, spicy--just right for the holidays! It has molasses and cranberries in it and a light confectioners' glaze. These cookies are big, too--each cookie has 1/4 c of dough. Oh, boy. These are good. Cheryl

2 cups old fashioned oats
2 cups all-purpose flour
1 Tbs. ground ginger
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground allspice
1/2 cup (l stick) unsalted butter, at room temp
1/4 cup solid vegetable shortening
1 cup packed light brown sugar
1/2 cup light molasses
1 egg
1 tsp. vanilla
3/4 cup sweetened dried cranberries (3 1/2 oz.) --I like 1 c.

Glaze:
1 1/4 cup confectioners' sugar
2 Tbs. plus 1 t water

Heat oven to 350 degrees. Mix oats, flour, ginger, cinnamon, baking soda, salt and allspice in bowl.

On medium high speed, beat butter and shortening in large bowl until creamy. Beat in the brown sugar until fluffy. Beat in molasses and egg. Beat in vanilla.

On low speed, beat in oat mixture. Fold in cranberries.

Drop by 1/4 cupfuls, about 2 inches apart, onto ungreased baking sheet. Press lightly into 2 1/2 inch circles.

Bake in 350 degree oven 14-16 minutes till cracked and spread. Let stand 2 minutes on sheet; then transfer to wire rack to cool.

Prepare Glaze: Stir together the confectioners' sugar and water until smooth. Brush glaze over cookie tops, about 1 tsp. per cookie. Set on wire rack to dry. Store between sheets of waxed paper in airtight containers at room temperature up to 2 weeks.

[BakerAunt]

Nanaimo Bars
Submitted by cwalde on October 08, 2006 at 12:01 am

This cookie is a real winner and won a contest in the Toronto Sun Times as the best Nanaimo cookie in Nanaimo, British Columbia. It is wonderfully rich and so fantastic. Since so many of my Circle friends want this recipe, this is for you. Cheryl. Enjoy!

First Layer:
1/2 cup butter
1/4 cup sugar
5 Tbs. cocoa, unsweetened
1 egg, lightly beaten
1 t vanilla, optional
1 3/4 cup crushed graham crackers
1 cup coconut, sweetened
1/2 cup almonds or walnuts, finely chopped

Second Layer:
1/2 cup soft butter, unsalted, room temp
3 Tbs. cream or milk
2 Tbs. vanilla custard powder (Birds Dessert Mix in pudding isle of supermarket in red, yellow, and blue box)
2 Cups sifted powdered sugar

Icing:
4 oz. semisweet chocolate
2 Tbs. butter, unsalted

For 1st layer: place butter, sugar and cocoa powder in double boiler over barely simmering water. Stir occasionally till melted. Add egg and stir to cook and thicken. Remove from heat and stir in graham cracker crumbs, coconut and almonds. Press firmly into ungreased 8 inch square pan. Chill.

For second layer: Cream together butter, cream, and custard powder in bowl. Gradually beat in powdered sugar until light and fluffy. Spread over first layer. Chill.

For icing: melt chocolate and butter in top of double boiler over barely simmering water (or in microwave). Stir to combine. Cool to room temperature. Spread evenly over 2nd layer with spatula. Chill. Cut into bars. Makes 16-24

[BakerAunt]

Million Dollar Chocolate Chip Cookies
Submitted by cwalde on October 07, 2004 at 1:13 pm

I found this recipe posted on the Circle on 4/19/2002 and it was submitted by Moomie. This same recipe with less brown sugar and nuts won 2nd place out of over 150 entries in the Seattle Times contest this year 2004, (sent to me from Jozy). I am posting the lesser amounts in the recipe, too. Personally I like larger amounts of milk chocolate, brown sugar, and nuts like Moomie's recipe better, but they are both great cookies. I also don't think that it's necessary to chill the dough like Moomie posted or to flatten them into disks so I will leave that one out and post my instructions. The cookies are beautiful and look very professional. My family loves them and since there is so much oatmeal in them, they are much more healthy than an ordinary chocolate chip cookie. This recipe makes a lot but my family doesn't mind one bit in the least. They freeze wonderfully. Cheryl

5 cups oatmeal
4 cups AP flour
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
2 cups (1 pound) butter, softened
2 cups sugar
1 3/4-2 cups brown sugar (depending on how sweet you like them)
4 eggs
2 tsp. vanilla
24 oz. (4c) semisweet chocolate chips
1 Hershey bar (7 oz.), cut into small chunks, or 1 1/2 c milk chocolate chips, Moomie's instructions call for 8 oz. and I cut chunks from a block of Ghirardelli milk chocolate
2 1/2 - 3 c finely chopped walnuts or pecans (I like pecans)

Preheat oven to 375 degrees. Grind oatmeal to a fine flour in a blender or food processor. Set aside.
Sift together flour, salt, baking soda and baking powder. Set aside.

Cream together butter, sugar and brown sugar in an extra-large bowl. Mix in eggs, one at a time, and then vanilla.

Alternately add flour mixture and ground oatmeal, stirring after each addition. Add chocolate and nuts. It's a stiff dough and I end up mixing at the end with my hands.

Drop dough onto parchment lined cookie sheet with a medium cookie scoop for a perfect shape.

Bake at 375 degrees for about 12-13 minutes, (13 minutes for me). Transfer to racks to cool. Makes about 5-6 dozen cookies.

[BakerAunt]

Microwave Toffee
Submitted by cwalde on October 18, 2004 at 2:10 pm

This is an easy toffee recipe and technique for the microwave. I have added my notes to it. It's much easier than standing over a hot stove and stirring. I make it every Christmas because it's fast and good. Cheryl

1 c butter
1 1/3 c sugar
1 T light corn syrup
2 T water
1 1/2 t vanilla
1/2 c chocolate chips
1/2 c finely chopped walnuts

In 2-qt. glass container (I use a white Pyrex 3 qt. casserole), combine butter, sugar, corn syrup and water. Microwave on high for 13 minutes, stirring 3 times and cook to 300 degrees. Watch carefully, it may take just a little less.

Blend with vanilla (use wire whisk as mixture has a tendency to separate but just keep stirring; it finally blends).

Pour into 13x9 inch or 12x8 inch pan. Sprinkle with chocolate chips. After 2 minutes, spread evenly. Sprinkle with nuts, pressing into chocolate. Chill until cool. Break into uneven pieces to serve. Makes about 1 pound.

[BakerAunt]

Lemon Coconut Cheesecake Bars
Submitted by cwalde on January 06, 2005 at 4:24 pm

I really liked the tartness of the lemon in these cheesecake bars. They are firm enough to pick up and eat and are a fancy addition to your cookie trays. Cheryl

2 1/2 c sweetened shredded coconut

Crust
1 1/2 sticks (3/4 c) butter, softened
1 1/2 Cup AP flour
1/2 Cup confectioners? sugar

Lemon Filling
1 brick (8oz) cream cheese, softened
2/3 Cups granulated sugar
2 large eggs
1 Tbs. freshly grated lemon peel
1/3 Cup fresh lemon juice

Topping
1 1/2 Cup sour cream
1/3 Cup granulated sugar
1/2 tsp. vanilla extract

Heat oven to 350 degrees. Have a rimmed baking sheet ready. Line a 13x9 inch pan with foil, letting ends extend about 2 inches above pan. Lightly coat with nonstick spray. Spread coconut on rimmed baking sheet. Bake, stirring twice, 8 to 10 minutes till lightly browned. Let cool.

Crust: Pulse ingredients in food processor until a dough forms. Add 1 cup toasted coconut; pulse just to mix. Press evenly over bottom of baking pan. Bake 15 to 20 minutes until lightly browned at edges.

Filling: Beat cream cheese and sugar in a large bowl with mixer on high speed till smooth. On medium speed, beat in eggs, lemon peel and lemon juice just to blend. Pour over crust and spread evenly. Bake 18 to 20 minutes till top is almost set.

Topping: Put sour cream, sugar and vanilla in a bowl and stir till well blended. Carefully pour and spread over filling. Sprinkle with the remaining coconut. Bake another 10 minutes or until topping has set.

Cool in pan on a wire rack. Refrigerate at least 4 hours before cutting. Lift foil by ends onto a cutting board. Cut in 48 bars.

[BakerAunt]

Kolaczki----Polish cookies
Submitted by cwalde on October 18, 2004 at 2:10 pm

I got this Polish cookie recipe from my Polish neighbor in Detroit. I've never seen it anywhere else. It's a delicate tasty cookie that's just right for a Christmas cookie tray. It's very flaky and delicious, just what I like! Happy Baking! Cheryl

1 c butter or margarine
2 c flour
1 c cottage cheese

Cut shortening into flour until mixture resembles coarse meal. Add cottage cheese and mix until well blended. Knead well, as for pie crust.) Wrap in waxed paper and refrigerate for several hours or preferably overnight.

Roll dough on well-floured board to 1/8" thickness. Cut into 2" squares. Place about 1 tsp. of jam or preserves (Solo filling are best) onto each square, bringing up 2 opposite corners and pinch together on top.

Bake on ungreased cookie sheets at 350 degrees about 18 minutes until golden brown. Cool.

Sprinkle with confectioner's sugar.

** Solo filling comes in prune, apricot, poppy seed, or raspberry

[BakerAunt]

Key Lime Torte
Submitted by cwalde on September 08, 2005 at 1:34 pm

I first tasted this torte at a wedding reception and thought that it was a bakery cake. When I found out it was homemade I just had to have the recipe. So--here it is! It just melts in your mouth. I hope that you enjoy it as much as I do. I have mentioned before that I am a scratch cook and don't use cake mixes, but this torte is definitely worth the trip to the store! Cheryl

1 Duncan Hines Butter Yellow Cake Mix
1/2 c butter, softened
7 T water
3 T key lime juice, Nellie and Joe's Key West Lime Juice in green bottle good
3 eggs

Beat on medium speed for 4 minutes. Place batter in 2-9" round prepared cake pans. Bake @ 375 degrees for 20-25 minutes or till toothpick comes out clean. (Cake will feel denser than normal). When cooled, split layers lengthwise to make 4 layers. Fill with filling and then cover top layer. Leave sides unadorned. Refrigerate torte at least 1 hour or make it the night before.

Filling:
1 (14 oz.)can sweetened condensed milk
1/2 c key lime juice
2 c whipping cream

Combine sweetened condensed milk and lime juice, whip whipping cream and fold into milk/lime mixture.

[BakerAunt]

Key Lime Pie
Submitted by cwalde on March 10, 2005 at 12:02 pm
This pie is made every Christmas by my friends and given as gifts. They use an already-made graham cracker crust from the store, but this pie is very special with the flour crust and I wouldn't make it any other way. With the addition of the cream it makes it lighter and not as tart. If you like it more tart you could possibly increase the lime juice or decrease the cream, but I love it just the way that it is. Enjoy! Cheryl

Filling:
1 can sweetened condensed milk
1/2 pt. whipping cream
1/3 c Nellie & Joe's Key West lime juice (no substitute)

Crust:
1 1/2 c flour
2 T sugar
3/4 finely chopped pecans
1 1/2 sticks butter, softened
1 dash of salt

Combine ingredients for the crust and pat into a 9" pie pan (preferably glass). Bake at 350 degrees for 20 minutes. Cool completely.

Whip all 3 ingredients for filling until fluid, and pour into cooled pie crust. Chill at least 1 hour.

Top with sweetened whipped cream and garnish with lime zest.

[BakerAunt]

Huckleberry freezer jam
Submitted by cwalde on July 14, 2004 at 11:08 pm

3 cups crushed huckleberries, about 4 1/2 c ripe berries
6 cups sugar
2 Tbs. lemon juice
2 (3 oz.) foil pouches liquid pectin

Measure crushed berries, sugar and lemon juice into large bowl. Stir until sugar is dissolved, about 3 minutes (a few sugar crystals may remain). Stir in pectin quickly but thoroughly. Ladle quickly into clean containers. Cover tightly. Carefully wash outside of containers. Let them stand at room temperature until set (up to 24 hours).

Store in freezer. About 8 cups. In recipes blueberries and huckleberries are generally interchangeable.

[BakerAunt]

Honey-Oatmeal Cookies
Submitted by cwalde on October 18, 2004 at 2:05 pm

These are my favorite oatmeal cookie. The honey in the recipe really shines through and makes this cookie very delicious. If you love the taste of honey and oatmeal together this cookie is for you! This is another recipe from the Gold Medal Century of Success Cookbook that I ordered from a flour sack in the late 70's. What a great book! Cheryl

1 1/4 c sugar
1/2 c shortening
2 eggs
1/3 c honey
1 3/4 c all-purpose flour
1 t baking soda
1 t salt
2 c oatmeal
1 c raisins
1/2 c chopped nuts

Heat oven to 375 degrees. Mix sugar, shortening, eggs and honey. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8-10 minutes. (I bake for 9-10)

Immediately remove from cookie sheet. About 5 dozen cookies