Recipes 2005 Page 3

Preheat oven to 375 degrees F. Line a 13 x 9” baking pan with parchment paper or foil, then spray with cooking spray. In a large bowl, cream the oil with the sugar and brown sugar. Add the beaten eggs and the 3 Tbsp. of water and mix well. Add dry ingredients and almonds and mix well. Press batter into prepared pan (batter will be very sticky). In a small bowl, mix the egg yolk with the 1 Tbsp. water and brush across the top of the batter. Sprinkle with sliced almonds and press lightly into batter. Bake for 25-30 minutes or until golden brown.

For the crust, combine chocolate graham cracker crumbs with finely chopped peanuts in a medium bowl. Add melted butter and mix well. Press mixture into the bottom and part way up the sides of a 9” springform pan. Set aside.

In the bowl of a food processor, blend sour cream, sugar, eggs and vanilla. Cut the cream cheese into small cubes and add to sour cream mixture. Process until smooth. Pour 3 Tablespoons of melted butter through the feed tube of the processor and process until combined. Pour mixture into the prepared pan. Drizzle caramel ice cream topping over batter and swirl lightly with a butter knife. Bake at 325 F in a water bath in the lower 1/3 of the oven for approximately 1 hour and 45 minutes or until set. Cool, then refrigerate overnight. To make the chocolate sauce: In a small microwave-safe bowl, combine milk chocolate chips with heavy cream and microwave on medium power until chocolate is almost melted, being careful not to overcook. Transfer to a squeeze bottle. Garnish cheesecake with chocolate sauce, sweetened whipped cream, chopped peanuts, caramel ice cream topping, chocolate curls and chopped Snickers candy bars. Keep refrigerated.

Roll out pastry for bottom crust and fit into pie plate. In a small bowl, combine the egg with the water and brush a thin layer on the inside of the crust. Chill bottom crust while preparing the filling. In a large bowl, combine the sugar, tapioca, lime juice, ground ginger, salt, lime zest and nutmeg. Add raspberries and toss lightly to coat. Let mixture sit for 5 minutes. Remove bottom crust from refrigerator, pour raspberry mixture into bottom crust, and dot with butter. Brush edges of bottom crust with the egg mixture and place second crust on top. Seal edges and cut several vents in top crust. Chill pie for 20 minutes. Preheat oven to 425 degrees F. Brush top crust with half and half and sprinkle with additional sugar, if desired. Bake for 15 minutes, then reduce temperature to 375 degrees F and bake 25 minutes more, or until golden brown.

In a large mixing bowl, combine flour, sugar and salt. Working quickly, rub butter into flour/salt mixture until resembles small pebbles. With a fork, add ice water one tablespoon at a time until mixture barely holds together. Shape into 2 flattened discs, wrap in plastic wrap tightly and refrigerate 1/2 hour.

In a heavy saucepan, combine sugar, flour and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly until the mixture is bubbly. Continue stirring and cook for 2 minutes longer. Remove from burner. Stir a small amount of the hot mixture into the beaten egg yolks, then pour that mixture back into the rest of the hot mixture. Cook for 2 minutes, stirring constantly. Remove from stove and add butter and vanilla. Stir until smooth. Slice bananas and arrange in the cooled, baked pastry shell. Pour pudding mixture over bananas and smooth with spatula. Cool to room temperature, then cover and refrigerate until completely chilled. Top with sweetened whipped cream, if desired. Store pie in refrigerator.

In a large mixing bowl, combine flour, sugar and salt. Working quickly, rub butter into flour/salt mixture until resembles small pebbles. With a fork, add ice water one tablespoon at a time until mixture barely holds together. Shape into a flattened disc, wrap in plastic wrap tightly and refrigerate 1/2 hour.

In the bowl of a stand mixer, pour the warm milk and sprinkle the yeast over it. Using the paddle attachment, stir and let sit for 5 minutes. Add egg, honey, softened butter and salt and mix well. Add the whole wheat flour, powdered gluten and the bread flour and mix well. Change to the dough hook attachment and let dough knead for 3-5 minutes, or until smooth and elastic. Brush the inside of another large bowl with the vegetable oil and turn the dough out into this bowl. Cover with plastic wrap and let rise in a warm place for 1 hour. Punch down dough and add shredded cheddar cheese. Knead to combine. Place dough in a 9x5” loaf pan that has been sprayed with cooking spray. Cover and let rise in a warm place for 45 minutes. Preheat oven to 350 degrees F. and bake for 40-50 minutes or until a tester inserted in the center comes out clean. Turn loaf out onto wire rack and brush top of hot loaf with 1 Tbsp. of melted butter. Cool before slicing.

For the rolls, dissolve the yeast in the warm milk in a large bowl. Add the sugar, butter, salt, eggs, and flour, and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about one hour or until the dough has doubled in size. (Dough will be sticky before rising.) Roll the dough out on a lightly floured surface until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick. Preheat oven to 400 degrees F and grease two 13 x 9” pans.

For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter evenly over the surface of the dough, and then sprinkle the cinnamon and sugar mixture evenly over the surface. Working from the top, roll the long edge of the dough down to the bottom edge as tightly as possible. Cut the rolled dough into 12 equal portions and place 6 in each prepared pan, cut side down. Cover with plastic wrap and let rest for 30 minutes. Bake for 10-12 minutes, or until light brown on top.

Preheat oven to 350 degrees F. Pour coconut into a large bowl. In a small bowl, combine sweetened condensed milk, vanilla and coconut extract. Drizzle the liquid mixture over the coconut while tossing to coat thoroughly. Use a 1 1/4 inch scoop to mold each cookie, by pressing mixture firmly into scoop then turning it out onto a sheet pan that has been lined with parchment. Bake for 12-15 minutes or until the tops are lightly browned. Remove from oven and let cool on sheet pan for 15 minutes. Move cookies to wire rack and let cool completely. To make chocolate drizzle, combine the semi-sweet chocolate chips and the heavy cream in a small microwave-safe bowl. Microwave on 50% power for 1 minute, then stir until chocolate is melted. Transfer to a squeeze bottle and drizzle in thin streams over each macaroon. Let cookies sit, uncovered for several hours or until chocolate sets.


	Reminder: These recipes are provided for your own, personal use. Please do not post to your webpage, please do not link to my webpage, and most importantly, please do not distribute or publish. Just bake and ENJOY! Cinnamon Almond Biscotti Bars 1 cup sugar 1/3 cup vegetable oil 2 tsp. baking powder 1 cup brown sugar 3 Tbsp. water 1 tsp. cinnamon 2 large eggs, beaten 2 1/2 cups flour 2 cups chopped almonds (toasted first) 1/3 cup sliced almonds 1 egg yolk 1 Tbsp. water Preheat oven to 375 degrees F. Line a 13 x 9” baking pan with parchment paper or foil, then spray with cooking spray. In a large bowl, cream the oil with the sugar and brown sugar. Add the beaten eggs and the 3 Tbsp. of water and mix well. Add dry ingredients and almonds and mix well. Press batter into prepared pan (batter will be very sticky). In a small bowl, mix the egg yolk with the 1 Tbsp. water and brush across the top of the batter. Sprinkle with sliced almonds and press lightly into batter. Bake for 25-30 minutes or until golden brown. Cool completely before cutting. Makes 24 bars. Scrumptious Snickers Cheesecake Crust: 1 3/4 cups chocolate graham cracker crumbs 1/4 cup finely chopped peanuts 6 Tbsp. melted butter Cheesecake: 2 1/4 cups sour cream 3 large eggs 1 1/2 lbs. cream cheese 3 tsp. vanilla 3 Tbsp. melted butter 1/3 cup caramel ice cream topping 3/4 cup sugar Chocolate sauce: 1/2 cup milk chocolate chips 3 Tbsp. heavy cream Garnish: Chocolate sauce, whipped cream, chopped peanuts, caramel ice cream topping, chocolate curls and Snickers candy bars. For the crust, combine chocolate graham cracker crumbs with finely chopped peanuts in a medium bowl. Add melted butter and mix well. Press mixture into the bottom and part way up the sides of a 9” springform pan. Set aside. In the bowl of a food processor, blend sour cream, sugar, eggs and vanilla. Cut the cream cheese into small cubes and add to sour cream mixture. Process until smooth. Pour 3 Tablespoons of melted butter through the feed tube of the processor and process until combined. Pour mixture into the prepared pan. Drizzle caramel ice cream topping over batter and swirl lightly with a butter knife. Bake at 325 F in a water bath in the lower 1/3 of the oven for approximately 1 hour and 45 minutes or until set. Cool, then refrigerate overnight. To make the chocolate sauce: In a small microwave-safe bowl, combine milk chocolate chips with heavy cream and microwave on medium power until chocolate is almost melted, being careful not to overcook. Transfer to a squeeze bottle. Garnish cheesecake with chocolate sauce, sweetened whipped cream, chopped peanuts, caramel ice cream topping, chocolate curls and chopped Snickers candy bars. Keep refrigerated. Razzle Dazzle Raspberry Pie pastry for 2-crust pie (recipe below) 1 Tbsp. lime juice 4 cups raspberries 1/4 tsp. ground ginger 1 cup sugar 1/8 tsp. salt 2 1/2 Tbsp. tapioca 4 tsp. butter 1 Tbsp. half and half pinch nutmeg 1 tsp. lime zest, finely chopped 1 large egg, beaten 1 Tbsp. water Roll out pastry for bottom crust and fit into pie plate. In a small bowl, combine the egg with the water and brush a thin layer on the inside of the crust. Chill bottom crust while preparing the filling. In a large bowl, combine the sugar, tapioca, lime juice, ground ginger, salt, lime zest and nutmeg. Add raspberries and toss lightly to coat. Let mixture sit for 5 minutes. Remove bottom crust from refrigerator, pour raspberry mixture into bottom crust, and dot with butter. Brush edges of bottom crust with the egg mixture and place second crust on top. Seal edges and cut several vents in top crust. Chill pie for 20 minutes. Preheat oven to 425 degrees F. Brush top crust with half and half and sprinkle with additional sugar, if desired. Bake for 15 minutes, then reduce temperature to 375 degrees F and bake 25 minutes more, or until golden brown. Pie crust: 3 cups flour 1 cup butter, cubed 1/2 cup ice water 1/2 tsp. salt 1/2 tsp. sugar In a large mixing bowl, combine flour, sugar and salt. Working quickly, rub butter into flour/salt mixture until resembles small pebbles. With a fork, add ice water one tablespoon at a time until mixture barely holds together. Shape into 2 flattened discs, wrap in plastic wrap tightly and refrigerate 1/2 hour. Go Bananas Cream Pie 3/4 cup sugar 2 Tbsp. butter 1/3 cup flour 1 1/4 tsp. vanilla 1/4 tsp. salt 4 medium bananas 2 cups milk 3 egg yolks, beaten 1 9-inch pie crust, baked (recipe follows) In a heavy saucepan, combine sugar, flour and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly until the mixture is bubbly. Continue stirring and cook for 2 minutes longer. Remove from burner. Stir a small amount of the hot mixture into the beaten egg yolks, then pour that mixture back into the rest of the hot mixture. Cook for 2 minutes, stirring constantly. Remove from stove and add butter and vanilla. Stir until smooth. Slice bananas and arrange in the cooled, baked pastry shell. Pour pudding mixture over bananas and smooth with spatula. Cool to room temperature, then cover and refrigerate until completely chilled. Top with sweetened whipped cream, if desired. Store pie in refrigerator. Pie crust: 1 1/2 cups flour 1/2 cup butter, cubed 1/4 cup ice water 1/4 tsp. salt 1/4 tsp. sugar In a large mixing bowl, combine flour, sugar and salt. Working quickly, rub butter into flour/salt mixture until resembles small pebbles. With a fork, add ice water one tablespoon at a time until mixture barely holds together. Shape into a flattened disc, wrap in plastic wrap tightly and refrigerate 1/2 hour. Cheesy Cheddar Bread 1 1/4 cups warm milk 3 1/4 cups bread flour 1 large egg, beaten 1 cup whole wheat flour 2 Tbsp. softened butter 1 1/4 tsp. yeast 1 Tbsp. powdered wheat gluten 1/4 cup honey 3/4 tsp. salt 2 cups shredded cheddar cheese 1 Tbsp. melted butter 1 tsp. vegetable oil In the bowl of a stand mixer, pour the warm milk and sprinkle the yeast over it. Using the paddle attachment, stir and let sit for 5 minutes. Add egg, honey, softened butter and salt and mix well. Add the whole wheat flour, powdered gluten and the bread flour and mix well. Change to the dough hook attachment and let dough knead for 3-5 minutes, or until smooth and elastic. Brush the inside of another large bowl with the vegetable oil and turn the dough out into this bowl. Cover with plastic wrap and let rise in a warm place for 1 hour. Punch down dough and add shredded cheddar cheese. Knead to combine. Place dough in a 9x5” loaf pan that has been sprayed with cooking spray. Cover and let rise in a warm place for 45 minutes. Preheat oven to 350 degrees F. and bake for 40-50 minutes or until a tester inserted in the center comes out clean. Turn loaf out onto wire rack and brush top of hot loaf with 1 Tbsp. of melted butter. Cool before slicing. Jannine's SIN-a-Buns Rolls: 1/4 oz. pkg. yeast 1 cup warm milk 1/2 cup sugar 1/3 cup melted butter 1 tsp. salt 2 large eggs 4 cups flour Filling: 1 cup brown sugar 2 1/2 Tbsp. cinnamon 1/3 cup softened butter Icing: 8 Tbsp. softened butter 1/4 cup cream cheese 1 1/2 cups confectioners sugar 1/2 tsp. vanilla 1/8 tsp. salt For the rolls, dissolve the yeast in the warm milk in a large bowl. Add the sugar, butter, salt, eggs, and flour, and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about one hour or until the dough has doubled in size. (Dough will be sticky before rising.) Roll the dough out on a lightly floured surface until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick. Preheat oven to 400 degrees F and grease two 13 x 9” pans. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened butter evenly over the surface of the dough, and then sprinkle the cinnamon and sugar mixture evenly over the surface. Working from the top, roll the long edge of the dough down to the bottom edge as tightly as possible. Cut the rolled dough into 12 equal portions and place 6 in each prepared pan, cut side down. Cover with plastic wrap and let rest for 30 minutes. Bake for 10-12 minutes, or until light brown on top. To prepare the icing: Combine all icing ingredients in a medium bowl. Beat well with an electric mixer until fluffy. Cool rolls slightly then coat each generously with icing. Lip Smackaroons 3 1/2 cups shredded coconut 3/4 tsp. vanilla 1/2 cup sweetened condensed milk 1/2 tsp. coconut extract 1/2 cup semi-sweet chocolate chips 3 Tbsp. heavy cream Preheat oven to 350 degrees F. Pour coconut into a large bowl. In a small bowl, combine sweetened condensed milk, vanilla and coconut extract. Drizzle the liquid mixture over the coconut while tossing to coat thoroughly. Use a 1 1/4 inch scoop to mold each cookie, by pressing mixture firmly into scoop then turning it out onto a sheet pan that has been lined with parchment. Bake for 12-15 minutes or until the tops are lightly browned. Remove from oven and let cool on sheet pan for 15 minutes. Move cookies to wire rack and let cool completely. To make chocolate drizzle, combine the semi-sweet chocolate chips and the heavy cream in a small microwave-safe bowl. Microwave on 50% power for 1 minute, then stir until chocolate is melted. Transfer to a squeeze bottle and drizzle in thin streams over each macaroon. Let cookies sit, uncovered for several hours or until chocolate sets. Store in airtight container. Makes 16. Click below to return to the main page