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Archive for the ‘desserts’ Category

Caramel-Apple Skillet Buckle

Ingredients
1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-3/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1-1/2 cups buttermilk

TOPPING:
2/3 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup cold butter
3/4 cup finely chopped pecans
1/2 cup old-fashioned oats
6 cups thinly sliced peeled Gala or other sweet apples (about 6 medium)
18 caramels, unwrapped
1 tablespoon buttermilk
Vanilla ice cream, optional

Directions
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, cinnamon, ginger and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into a greased 12-in. ovenproof skillet.

For topping, in a small bowl, mix brown sugar and flour; cut in butter until crumbly. Stir in pecans and oats; sprinkle over batter. Top with apples. Bake 60-70 minutes or until apples are golden brown. Cool in pan on a wire rack.

In a microwave, melt caramels with buttermilk; stir until smooth. Drizzle over cake. Let stand until set. If desired, serve with ice cream.

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Savory Tomato Pound Cake
unsalted butter, for greasing pan
200 grams (1½ cups) all-purpose flour, plus more for dusting the pan
12 to 16 ounces of fresh tomatoes (large vine-ripened or heirloom, medium plum or campari, or small cherry or grape, or a mix of all)
2 teaspoons kosher salt, divided, plus more for sprinkling
100 grams (1 cup) finely grated Parmesan cheese
100 grams (7 tablespoons) unsalted butter
100 grams (½ cup) extra-virgin olive oil, plus more for brushing
4 large eggs
2 teaspoons baking powder
1 teaspoon freshly ground black pepper, plus more for sprinkling

Directions

1. Heat the oven to 350 degrees Fahrenheit. Butter and flour a 10-inch metal springform pan, cake pan, or pie pan.

2. If using large- or medium-sized tomatoes, remove the cores, then slice the tomatoes in half through their equators. Squeeze or scoop out their seeds, then coarsely chop the flesh. If using small cherry or grape tomatoes, halve or quarter them, and squeeze out their seeds by pinching them between your fingers. When all of your tomatoes are prepped, place them in a colander set over a bowl, and toss with a teaspoon of salt. Let stand and drain while you make the batter.

3. In a medium bowl, whisk together the 200 grams (1 1/2 cups) of flour, the remaining teaspoon of salt, the baking powder, and pepper until evenly combined.

4. In a stand mixer fitted with a paddle attachment, cream the Parmesan, butter, and oil on medium speed until pale white and very fluffy, about 5 minutes. Add the eggs, and beat on medium speed until smooth. Add the dry ingredients and mix on low speed until just combined. The mixture should be airy and light, with a mousselike texture.

5. Spoon about half the batter into the prepared pan. Give the tomatoes a shake in the colander, to fling off any moisture still clinging to them, then sprinkle half of the drained, salted tomatoes over the batter in the pan. Spoon the remaining batter into the pan, spreading it evenly, then sprinkle the rest of the tomatoes on top, lightly pressing them down into the batter. Brush the exposed tomatoes with more olive oil and, if desired, sprinkle on a little more salt and pepper.

6. Bake until the top is pale gold and a small knife inserted into the center of the cake comes out clean, about 40 to 45 minutes. Let the cake cool for 20 minutes before removing from the pan. Let the cake cool to room temperature before serving. Store any uneaten cake at room temperature, in an airtight container or tightly wrapped in plastic wrap.

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Apple Fritter Cake

3 cups all-purpose flour, sifted
1/4 cup sugar
2 tablespoons ground cinnamon
3 teaspoons baking powder
1 teaspoon salt
2 medium apples, peeled and chopped (about 2 cups)
1 bottle (12 ounces) beer or unsweetened apple juice, room temperature
1/4 cup butter, melted

ICING:
2 cups confectioners’ sugar
3 to 5 tablespoons 2% milk
1/2 teaspoon vanilla extract

Directions
Preheat oven to 350°. Line an 8-in. square baking pan with parchment paper, letting ends extend up sides.

Whisk together the first five ingredients. Add apples and beer; mix just until blended (do not overmix; batter will be thick). Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes.

Lifting with parchment paper, immediately remove cake from pan. Brush all sides with melted butter. Cool. Meanwhile, combine all icing ingredients. Spread or drizzle over cooled cake. Yield: 12 servings.

Recipe found here: Apple Fritter Cake

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No-Bake Oreo Cheesecake

Ingredients
24 Oreo cookies, crushed
6 tablespoons butter, melted
FILLING:
1 envelope unflavored gelatin
1/4 cup cold water
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
3/4 cup 2% milk
1 cup whipped topping
10 Oreo cookies, coarsely chopped

Directions
In a small bowl, mix crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use.

In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes.

In a large bowl, beat cream cheese and sugar until smooth; gradually add milk. Beat in gelatin mixture. Fold in whipped topping and chopped cookies. Spoon over crust.

Refrigerate, covered, overnight. Loosen sides of cheesecake with a knife; remove rim from pan. Yield: 8 servings.

Originally published as No-Bake Oreo Cheesecake in Taste of Home Christmas Annual Annual 2014
Top 10 Recipes for Soup

NUTRITIONAL FACTS

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Tuscan Cauliflower Soup

Ingredients
4 cups fresh cauliflowerets (about 14 ounces)
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups water
2 garlic cloves, minced
1 pound bulk Italian sausage
1 cup sliced fresh mushrooms
1 cup heavy whipping cream
1/4 teaspoon pepper
1/2 pound bacon strips, cooked and crumbled

Directions
In a large saucepan, combine cauliflower, broth, water and garlic;

bring to a boil. Simmer, uncovered, 12-15 minutes or until cauliflower is tender.

Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove with a slotted spoon; drain on paper towels.

Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon. Yield: 8 servings (2-1/2 quarts).

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Raspberry Truffle Cake Pops

Ingredients
1 package white cake mix (regular size)
1/2 cup canned vanilla frosting
1/3 cup seedless raspberry jam, melted
2 to 3 tablespoons raspberry liqueur
Red food coloring, optional
48 lollipop sticks
2-1/2 pounds dark chocolate candy coating, chopped
Pink candy coating, chopped
Pink sprinkles and decorative sugar, optional

Directions
Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack.

Crumble cake into a large bowl. Add the frosting, jam, liqueur and food coloring if desired; mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.

In a microwave, melt dark candy coating. Dip each cake pop in coating; allow excess to drip off. Insert cake pops into a styrofoam block to stand. Melt pink candy coating; drizzle over cake pops. Decorate some cake pops with sprinkles and sugar if desired. Let stand until set. Yield: 4 dozen.

Recipe found here: Raspberry Truffle Cake Pops

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Whipped Shortbread

Ingredients
3 cups butter, softened
1-1/2 cups confectioners’ sugar, sifted
4-1/2 cups all-purpose flour
1-1/2 cups cornstarch
Nonpareils and/or halved candied cherries

Directions
In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flour and cornstarch, beating until well blended.

With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.

Bake at 300° for 20-22 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pans to wire racks. Yield: 16-18 dozen.

Recipe found here: Whipped Shortbread

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