WARM CARAMEL NUTTY BROWNIES
1 tsp Oil
1 pkg Semi-Sweet Chocolate Chips, divided (12 oz)
3/4 C Brown Sugar, packed & divided
1 pkg Brownie Mix (plus water, oil and eggs to make CAKE-like brownies) (18-21 oz)
1 C Salted Mixed Nuts, divided
5 rolls "Roll-o" candies (milk chocolate covered caramels), 40 pieces total - divided
Vanilla Ice Cream (OPTIONAL)
Directions:
Preheat oven to 375*F. Lightly brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Chop 1 & 1/2 cups of the chocolate chips using Food Chopper. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix 'N Scraper. Chop nuts using Food Chopper. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean. Meanwhile, using utility Knife, cut 16 caramels into quarters. Place remaining 1/2 cup chocolate morsels in Prep Bowl; microwave on High 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside. Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with utility knife; drizzle chocolate evenly over brownies. Cut into squares; serve warm using Mini-serving spatula. Serve with ice cream, if desired.
Serves: 24
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Sunday, October 11, 2009
MINI GLAZED LEMON CAKES
MINI GLAZED LEMON CAKES
CAKES:
2 T Butter, softened & divided
2 T Sugar
2 Lemons, divided
1 pkg Yellow Cake Mix (9 oz)
1 Egg
1 tub Sour Cream (8 oz)
GLAZE:
2 T Lemon Juice (from lemon used for cakes)
2 T Butter
1/4 C Sugar
Directions:
Grease 6 glass prep bowls with 1 Tablespoon softened butter; sprinkle evenly with sugar. Thinkly slice one lemon, with a V-shaped slicing blade. Remove seeds and place one slice into bottom of each prepared mini-glass bowl. Zest second lemon to measure 1 Tablespoon zest. Melt 1 Tablespoon butter in Classic Batter Bowl; add lemon zest, cake mix, egg and sour cream. Whisk 1 minute or until smooth. Divide batter evenly into prepared bowls. Place bowls in circle on microwave oven turntable. Microwave on High 4-5 minutes (or until wooden pick inserted in center comes out clean). Carefully remove cakes from microwave using Chef's Tongs; cool in bowls 5 minutes.
For Glaze: Melt 2 Tablespoons butter in 2-cup measuring cup. Juice Lemon to measure 2 Tablespoons lemon juice; add lemon juice and 1/4 cup sugar to melted butter in Easy Read Measuring Cup. Microwave on High 30-60 seconds (or until boiling). Gently tap sides of bowls to release cakes; invert cakes onto Cutting Board. Transfer cakes to serving plates using Mini-serving Spatula. Drizzle glaze over cakes.
Serves: 6
CAKES:
2 T Butter, softened & divided
2 T Sugar
2 Lemons, divided
1 pkg Yellow Cake Mix (9 oz)
1 Egg
1 tub Sour Cream (8 oz)
GLAZE:
2 T Lemon Juice (from lemon used for cakes)
2 T Butter
1/4 C Sugar
Directions:
Grease 6 glass prep bowls with 1 Tablespoon softened butter; sprinkle evenly with sugar. Thinkly slice one lemon, with a V-shaped slicing blade. Remove seeds and place one slice into bottom of each prepared mini-glass bowl. Zest second lemon to measure 1 Tablespoon zest. Melt 1 Tablespoon butter in Classic Batter Bowl; add lemon zest, cake mix, egg and sour cream. Whisk 1 minute or until smooth. Divide batter evenly into prepared bowls. Place bowls in circle on microwave oven turntable. Microwave on High 4-5 minutes (or until wooden pick inserted in center comes out clean). Carefully remove cakes from microwave using Chef's Tongs; cool in bowls 5 minutes.
For Glaze: Melt 2 Tablespoons butter in 2-cup measuring cup. Juice Lemon to measure 2 Tablespoons lemon juice; add lemon juice and 1/4 cup sugar to melted butter in Easy Read Measuring Cup. Microwave on High 30-60 seconds (or until boiling). Gently tap sides of bowls to release cakes; invert cakes onto Cutting Board. Transfer cakes to serving plates using Mini-serving Spatula. Drizzle glaze over cakes.
Serves: 6
TAFFY APPLE TARTLETS
TAFFY APPLE TARTLETS
1/4 C Dry-Roasted Peanuts
2 large Granny Smith Apples
3/4 C Butterscotch Caramel Sauce, divided
2 T Flour
1 pkg Refrigerated Pie Crusts (2 crusts) (softened acoording to package directions)
12 Caramels, unwrapped
Directions:
Preheat oven to 400*F. Unwrap caramels & cut each one in half. Chop peanutes using Food Chopper; set aside for later.
FILLING:
Peel, core, and coarsely chop the Apples. Combine apples, 1/2 cup of the caramel sauce and flour in Classic Batter Bowl; mix well using Small Mix 'N Scraper. Microwave apple mixture on High 5-6 minutes or until bubbling and thickened; stir and set aside.
CRUST:
Unroll one pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All Cup or canning lid (nine around outside edge and three in center of dough). press disks gently into wells of mini-muffin pan, ruffling the edges. Repeat with remaining crust.
ASSEMBLE & BAKE:
Place 1/2 caramel in each mini pie tart shell. Spoon apple mixture evenly into tart shells; sprinkle with peanuts. Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets from pan to Stackable Cooling Rack. Drizzle with remaining 1/4 cup caramel sauce. Serve warm.
Serves: 24 pieces
1/4 C Dry-Roasted Peanuts
2 large Granny Smith Apples
3/4 C Butterscotch Caramel Sauce, divided
2 T Flour
1 pkg Refrigerated Pie Crusts (2 crusts) (softened acoording to package directions)
12 Caramels, unwrapped
Directions:
Preheat oven to 400*F. Unwrap caramels & cut each one in half. Chop peanutes using Food Chopper; set aside for later.
FILLING:
Peel, core, and coarsely chop the Apples. Combine apples, 1/2 cup of the caramel sauce and flour in Classic Batter Bowl; mix well using Small Mix 'N Scraper. Microwave apple mixture on High 5-6 minutes or until bubbling and thickened; stir and set aside.
CRUST:
Unroll one pie crust onto lightly floured surface. Spacing closely together, cut 12 disks from crust using outer tube of Measure-All Cup or canning lid (nine around outside edge and three in center of dough). press disks gently into wells of mini-muffin pan, ruffling the edges. Repeat with remaining crust.
ASSEMBLE & BAKE:
Place 1/2 caramel in each mini pie tart shell. Spoon apple mixture evenly into tart shells; sprinkle with peanuts. Bake 14-16 minutes or until edges of tartlets are golden brown. Remove tartlets from pan to Stackable Cooling Rack. Drizzle with remaining 1/4 cup caramel sauce. Serve warm.
Serves: 24 pieces
Saturday, October 10, 2009
APPLE BARS
APPLE BARS
DOUGH
Mix Together...
2 C Flour
2/3 C Shortening
1 tsp Salt
Beat the following together and then add to the dry mixture above...
1 Egg Yolk
1/2 C Milk
MIDDLE
5 Apples, large (cut, peeled, quartered, and sliced)
2 T Flour
1 & 1/2 C Sugar
1 T Cinnamon
1/4 tsp Nutmeg (optional)
Sift flour, sugar, sinnamon, and nutmeg together; set aside until called for in the recipe.
Directions:
Mix flour, shortening, and salt together. In a small bowl, beat the eggs and milk together and then add the wet mixture to the dry mixture to create the pastry dough. Divid dough into 2 pieces. Press 1/2 the dough into a cookie sheet; add apples, sprinkle sugar mixture over apples and dot with Tablespoons of butter. Roll the other 1/2 of dough out and cover (like a pie). Seal edge with the egg white and lightly brush the top of the pastry with the egg white as well. Bake at 375*F for 45 minutes. Watch oven for apple juice to bubble over if edges are not sealed well. (If this happens just place a second empty cookie sheet on the rack below to catch the juice.) Cool & serve.
(You can either glaze this pastry or serve it like pie with vanilla ice cream or cool whip...both are delicious!)
DOUGH
Mix Together...
2 C Flour
2/3 C Shortening
1 tsp Salt
Beat the following together and then add to the dry mixture above...
1 Egg Yolk
1/2 C Milk
MIDDLE
5 Apples, large (cut, peeled, quartered, and sliced)
2 T Flour
1 & 1/2 C Sugar
1 T Cinnamon
1/4 tsp Nutmeg (optional)
Sift flour, sugar, sinnamon, and nutmeg together; set aside until called for in the recipe.
Directions:
Mix flour, shortening, and salt together. In a small bowl, beat the eggs and milk together and then add the wet mixture to the dry mixture to create the pastry dough. Divid dough into 2 pieces. Press 1/2 the dough into a cookie sheet; add apples, sprinkle sugar mixture over apples and dot with Tablespoons of butter. Roll the other 1/2 of dough out and cover (like a pie). Seal edge with the egg white and lightly brush the top of the pastry with the egg white as well. Bake at 375*F for 45 minutes. Watch oven for apple juice to bubble over if edges are not sealed well. (If this happens just place a second empty cookie sheet on the rack below to catch the juice.) Cool & serve.
(You can either glaze this pastry or serve it like pie with vanilla ice cream or cool whip...both are delicious!)
TURTLE FUDGE SKILLET CAKE
TURTLE FUDGE SKILLET CAKE
1 pkg Devil's Food Cake Mix (plus the ingredients listed on the bos to make the cake)
1 T Butter or Margarine
1/2 pkg Milk Chocolate Chips (1 oz)
1 jar Caramel Ice Cream Topping (Mrs. Richardson's works best and tastes the best, I think!)
1/2 C Nuts, coarsely chopped (OPTIONAL)
Vanilla Ice Cream (OPTIONAL)
Directions:
Optional: Serve with chopped nuts and vanilla ice cream if desired.
Serves: 12
1 pkg Devil's Food Cake Mix (plus the ingredients listed on the bos to make the cake)
1 T Butter or Margarine
1/2 pkg Milk Chocolate Chips (1 oz)
1 jar Caramel Ice Cream Topping (Mrs. Richardson's works best and tastes the best, I think!)
1/2 C Nuts, coarsely chopped (OPTIONAL)
Vanilla Ice Cream (OPTIONAL)
Directions:
Preheat oven to 350*F. Prepare care mix according to package directions. Pour batter into cake pan and bake 30-35 minutes or until Cake Tester inserted in center comes out clean.
(OR...If you're using a pan that you can cook directly in the oven with...Melt butter in 12-inch NON-STICK skillet, tilting skillet to coat bottom. Gently pour batter over bottom of skillet, spreading evenly. Bake uncovered 30-35 minutes. Invert onto large, heat-safe serving plate.)
Melt chocolate chips and 1/2 the jar of caramel ice cream topping together in microwave until you can mix the two together and the mixture is smooth. Carefully spread the caramel/chocolate mixture over the HOT cake using a large spreader. Cut & serve.
Optional: Serve with chopped nuts and vanilla ice cream if desired.
Serves: 12
TAFFY APPLE PIZZA
TAFFY APPLE PIZZA
1 pkg Refrigerated Sugar Cookie Dough (18 oz)
1 pkg Cream Cheese, softened (8 oz)
1/2 C Brown Sugar, packed
1/4 C Peanut Butter, creamy
1/2 tsp Vanilla
2 Granny Smith Apples, medium sized
1/4 C Caramel Ice Cream Topping (Mrs. Richardson's brand is the best!)
1/2 C Peanuts, chopped
Directions:
Preheat oven to 350*F. Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly. Using lightly floured roller, roll dough to a 14-inch circle, about 1/4-inch thick. Back 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using a bread knife; cool completely on baking stone.
Combine cream cheese, brown sugar, peanut butter and vanilla in Small Batter Bowl; mix well. Spread cream cheese mixture evenly over cookie. Peel, core, quarter, and slice apples; arrange them evenly over cream cheese mixture. Microwave ice cream topping on high 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts; sprinkle on top. Cut into wedges and serve. (Vanilla Ice Cream is ALWAYS good with this dessert...or just eat it like a glorified cookie!)
Serves: 16
1 pkg Refrigerated Sugar Cookie Dough (18 oz)
1 pkg Cream Cheese, softened (8 oz)
1/2 C Brown Sugar, packed
1/4 C Peanut Butter, creamy
1/2 tsp Vanilla
2 Granny Smith Apples, medium sized
1/4 C Caramel Ice Cream Topping (Mrs. Richardson's brand is the best!)
1/2 C Peanuts, chopped
Directions:
Preheat oven to 350*F. Shape cookie dough into a ball and place in center of Large Round Stone; flatten slightly. Using lightly floured roller, roll dough to a 14-inch circle, about 1/4-inch thick. Back 16-18 minutes or until light golden brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone using a bread knife; cool completely on baking stone.
Combine cream cheese, brown sugar, peanut butter and vanilla in Small Batter Bowl; mix well. Spread cream cheese mixture evenly over cookie. Peel, core, quarter, and slice apples; arrange them evenly over cream cheese mixture. Microwave ice cream topping on high 30-45 seconds or until warm; drizzle evenly over apples. Chop peanuts; sprinkle on top. Cut into wedges and serve. (Vanilla Ice Cream is ALWAYS good with this dessert...or just eat it like a glorified cookie!)
Serves: 16
RASPBERRY-LIME MERINGUES
RASPBERRY-LIME MERINGUES
MERINGUE SHELLS
2 Egg Whites, large @ room temperature
1/8 tsp Cream of Tartar
1/3 C Sugar, granulated
SAUCE & FILLING
1 Lime
3/4 C Raspberry sorbet (or sherbet), divided (about 3 scoops)
1 Kiwi, peeled, sliced & quartered
Directions:
Preheat oven to 200*F. Line a cookie sheet or bar pan with a piece of Parchment Paper to cover the bottom of the pan.
For meringue shells, in Classic Batter Bowl, beat egg whites on high speed of electric mixer until very foamy, about 20 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. (Tips of peaks will curl down when beaters are lifted.) While continuously beating on high speed, gradually add sugar in a slow, steady stream. (Do NOT add all of the sugar at once.) Continue beating on high speed until sugar is dissolved, misture is glossy and stiff peaks form, about 3-4 minutes. (Tips of peaks will remain upright when beaters are lifted.)
Pipe meringue mixture onto parchment paper in a SQUARE shape to form the bases for shells. (Bases should be about 1/2 inch thick.) Pipe 2-3 rows of meringue mixture onto edges of squares, building up sides to form shells. Bake 1 & 1/2 hours or until dry. (Meringues should NOT be brown.) Turn oven off. Cool shells in oven with oven door closed at least 2 hours or overnight.
For sauce, finely grate lime to measure 1/2 tsp zest. Place 1 scoop (about 1/4 C) of sorbet or sherbet in a small microwaveable bowl, melt on high for 20-30 seconds or until melted. Stir in lime zest. Place meringue shells on serving plates. Fill each shell with half of the sauce and 1 scoop of the remaining sorbet. Top sorbet with sliced kiwi and serve immediately.
Serves: 2
MERINGUE SHELLS
2 Egg Whites, large @ room temperature
1/8 tsp Cream of Tartar
1/3 C Sugar, granulated
SAUCE & FILLING
1 Lime
3/4 C Raspberry sorbet (or sherbet), divided (about 3 scoops)
1 Kiwi, peeled, sliced & quartered
Directions:
Preheat oven to 200*F. Line a cookie sheet or bar pan with a piece of Parchment Paper to cover the bottom of the pan.
For meringue shells, in Classic Batter Bowl, beat egg whites on high speed of electric mixer until very foamy, about 20 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. (Tips of peaks will curl down when beaters are lifted.) While continuously beating on high speed, gradually add sugar in a slow, steady stream. (Do NOT add all of the sugar at once.) Continue beating on high speed until sugar is dissolved, misture is glossy and stiff peaks form, about 3-4 minutes. (Tips of peaks will remain upright when beaters are lifted.)
Pipe meringue mixture onto parchment paper in a SQUARE shape to form the bases for shells. (Bases should be about 1/2 inch thick.) Pipe 2-3 rows of meringue mixture onto edges of squares, building up sides to form shells. Bake 1 & 1/2 hours or until dry. (Meringues should NOT be brown.) Turn oven off. Cool shells in oven with oven door closed at least 2 hours or overnight.
For sauce, finely grate lime to measure 1/2 tsp zest. Place 1 scoop (about 1/4 C) of sorbet or sherbet in a small microwaveable bowl, melt on high for 20-30 seconds or until melted. Stir in lime zest. Place meringue shells on serving plates. Fill each shell with half of the sauce and 1 scoop of the remaining sorbet. Top sorbet with sliced kiwi and serve immediately.
Serves: 2
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