March 5, 2014
Ready to Serve Apricot Pie
Florence
Course Dessert
Cuisine American
- 1 T lemon juice
- 4 C apricots sliced
- 3/4 C light brown sugar packed
- 1/4 C sugar
- 2 T quick cooking tapioca
- 1/2 t salt
- Freezer pie crust for 2 crusts
- 2 T butter or margarine
- Heavy duty aluminum foil
Place the apricots in a large mixing bowl, add the lemon juice and toss lightly. In a separate bowl combine the brown sugar, regular sugar, tapioca and salt, add apricots and toss lightly being sure to cover the apricots with the mixture. Let stand 15 to 20 minutes.
Line a 9 inch pie plate with the aluminum foil extending the foil 6 in beyond the plate. Fill the foil with the pie filling. Fold the foil over the top of the filling. Freeze until firm several hours or overnight. Remove from freezer. Wrap in another layer of aluminum foil. Freeze for up to 6 months.
To bake remove both the pie crust and the filling from the freezer. Allow the pie crust to come to room temperature. Roll out one crust on a flour surface to make an 11 in circle. Place in the pie plate. Fill crust with the filling. Dot the top of the filling with butter. Roll out the second crust to a 10 in circle. Place on top of pie and crimp the edges together. Cut off any excess crust. Cut slits in the top to vent the steam.
Preheat oven to 425 degrees. Bake the pie 45 to 50 minutes or until crust is a golden brown.
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October 2, 2010
Apple Cakes
Florence
Course Dessert
Cuisine American
- 2 cups Sugar
- 2 each EGGS
- 1 cup Vegetable oil
- 2 1/2 cups Flour
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla
- 1 cup Walnuts; chopped optional
- 4 cups Apples; diced
- 1 bag Butterscotch chips optional
Mix together sugar, eggs and oil.
Slowly add all ingredients to mixture except apples.
When well mixed, fold in diced apples.
Pour into 12x9 pan and sprinkle with butterscotch chips.
Bake at 350 for 50 minutes.
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February 4, 2010
Caramel Apple Cake
Florence
Course Dessert
Cuisine American
- 1 1/2 cups vegetable oil
- 1 1/2 cups sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 3 cups flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 1/2 cups apples -- diced peeled
- 1 cup walnuts -- chopped
- 2 teaspoons vanilla
- **CARAMEL ICING**
- 1/2 cup packed brown sugar
- 1/3 cup light cream
- 1/4 cup butter
- 1 dash salt
- 1 cup confectioner's sugar
In mixing bowl, combine oil and sugar
Add eggs and all dry ingredients and stir well.
Fold in apples, walnuts and vanilla
Pour into a greased and floured 10 inch tube pan.
Bake at 325° for 1 - 1/2 hours.
Cool in pan 10 minutes.
Place on wire rack to cool completely.
In the top a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved
Cool to room temperature
Beat in confectioners sugar until smooth; drizzle over cake.
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February 3, 2010
Candy Bar Fudge
Florence
Course Dessert
Cuisine American
- 1/2 cup butter
- 1/3 cup baking cocoa
- 1/4 cup packed brown sugar
- 1/4 cup milk
- 3 1/2 cups confectioner's sugar
- 1 teaspoon vanilla extract
- 30 caramels
- 1 tablespoon water
- 2 cups salted peanuts
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
In a microwave-safe bowl, Mix butter, cocoa, brown sugar and milk.
Microwave on high until mixture boils, about 3 minutes
Stir in confectioner's sugar and vanilla.
Put in 8" greased pan.
In microwave safe bowl, heat caramels and water on high for 2 minutes or until melted completely.
Stir in peanuts; spread over chocolate layer
Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer.
Cover with Plastic wrap.
Refrigerate until firm
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January 29, 2010
Cardamom Fudge
Florence
Course Dessert
Cuisine American
- 2 cups sugar
- 2/3 cup milk
- 1/4 teaspoon salt
- 2 tablespoons light corn syrup
- 2 tablespoons butter
- 1/2 teaspoon ground cardamom
- 1/4 cup chopped walnuts
- 1/4 cup chopped pistachios
Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved.
Add salt and light corn syrup.
Cook, stirring constantly, to 233F on candy thermometer.
Remove from heat.
Add butter.
Cool mixture to 120F without stirring
Add cardamom.
Beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes
Quickly stir in nuts
Spread mixture in buttered 9x5x3-inch loaf pan
Let stand until firm
Cut into 1-inch squares
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January 23, 2010
Yeah I would be surprised too. Spinach….really ??? WHY???
Suprise Brownies
Florence
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
- 10 ounces frozen chopped spinach -- thawed & squeeze dry
- 1/4 cup oil
- 1 egg
- 3 tablespoons water
- 1 box brownie mix
- 1/2 cup milk chocolate chips
Heat oven to 350°F.
Grease bottom only of nonstick 9 x 9 pan.
Puree in blender spinach, oil, egg and water.
Transfer mixture to large bowl.
Add brownie mix and stir until well blended.
Spread batter into prepared pan
Bake 30 minutes.
Cool on wire rack 20 minutes before removing from pan.
Place chocolate chips in small microwave safe bowl
Microwave on high for 1 minute, or until melted; stir until smooth
Spread melted chocolate on top of brownie
Let stand about 1 hour, until chocolate is set or put in freezer until chocolate is set.
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January 15, 2010
Tiramisu
Florence
Course Dessert
Cuisine Italian
- 1 sponge cake -- 10 to 12"
- 3 ounces coffee -- brewed strong
- 3 ounces instant espresso powder
- 3 ounces brandy or rum
- 1 1/2 pounds cream cheese or mascarpone -- room temp
- 1 1/2 cups powdered sugar
- unsweetened cocoa powder
Cut sponge cake across middle forming two layers, each about 1 1/2 inches high
Blend coffee and brandy.
Sprinkle enough of mixture over bottom half of cake to flavor it strongly
Don't moisten cake too much or it may collapse on serving.
Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable.
Test sweetness during beating, adding more sugar if needed.
Spread cut surface of bottom layer with half of the cheese mixture.
Replace second layer and top this with remaining cheese mixture.
Sprinkle top liberally with sifted cocoa.
Refrigerate cake for at least 2 hours before cutting and serving.
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January 11, 2010
Easy Peanut Butter Cookies
Florence
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Dessert
Cuisine American
- 1 Cup Sugar or 1 1/3 Cups Splenda
- 1 Cup Peanut Butter
- 1 Egg
- 1 teaspoon Vanilla
Preheat oven to 350°F
Mix all ingredients together.
Roll in to balls.
Roll balls in sugar.
Place on cookie sheet and make criss cross pattern on cookie with fork.
Cook for 10 to 12 minutes.
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