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Archive for the ‘desserts’ Category

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Ingredients
3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk

FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

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. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition.

Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.

Recipe found here: Pumpkin Spice Cupcakes with Cream Cheese Frosting

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Angel Food Cake Roll

Ingredients
1 package (16 ounces) angel food cake mix
Confectioners’ sugar
1 cup (8 ounces) strawberry yogurt
1 package (3.4 ounces) instant vanilla pudding mix
3 drops red food coloring, optional
2 cups whipped topping

Directions
Preheat oven to 350°. Line an ungreased 15x10x1-in. pan with parchment paper.

Prepare cake batter according to package directions. Transfer to prepared pan. Bake until top springs back when lightly touched, 15-20 minutes. Cool 5 minutes. Invert onto a tea towel dusted with confectioners’ sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

Whisk together yogurt, pudding mix and, if desired, food coloring. Fold in whipped topping.

Unroll cake; spread yogurt mixture over cake to within 1/2 in. of edges. Roll up again, without towel. Cover tightly and freeze. Remove from freezer 30 minutes before slicing. Yield: 12 servings.

Recipe found here: Angel Food Cake Roll

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Apple Pan Betty

Ingredients
1 medium apple, peeled and cubed
3 tablespoons butter
1 cup bread cubes
3 tablespoons sugar
1/4 teaspoon ground cinnamon

Directions
In a small skillet, saute apple in butter for 2-3 minutes or until tender. Add bread cubes. Sprinkle with sugar and cinnamon; toss to coat. Saute until bread is warmed. Yield: 2 servings.

Recipe found here: Apple Pan Betty

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Scandinavian Pecan Cookies

Ingredients
1 cup butter, softened
3/4 cup packed brown sugar
1 egg, separated
2 cups all-purpose flour
1/2 cup finely chopped pecans

Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk. Gradually add flour until blended.

Shape into 1-in. balls. In a small bowl, beat egg white. Dip balls in egg white, then roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly.

Bake at 375° for 8-12 minutes or until edges are lightly browned.

Remove from pans to cool on wire racks. Yield: 5 dozen.

Recipe found here: Scandinavian Pecan Cookies

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Frosted Cranberry Drop Cookies

Ingredients
1/2 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
1/4 cup whole milk
1 large egg
2 tablespoons orange juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2-1/2 cups chopped fresh or frozen cranberries
1 cup chopped walnuts

Frosting:
1/3 cup butter
2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water

Directions
In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool on wire racks.

For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies. Yield: about 5 dozen.

Recipe found here: Frosted Cranberry Drop Cookies

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Cinnamon-Pecan Apple Dumplings

Ingredients
1 tube (8 ounces) refrigerated crescent rolls
4 small Granny Smith apples, peeled and halved
1 teaspoon sugar
1 teaspoon ground cinnamon

Orange Sauce:
3/4 cup orange juice
1/2 cup sugar
1/2 cup butter, cubed
2 tablespoons chopped pecans, toasted

Directions
Unroll crescent dough and separate into eight triangles. Wrap one triangle around each apple half. Place on a greased 15-in. x 10-in. x 1-in. baking pan, flat side down.

Combine sugar and cinnamon; sprinkle over dumplings. Bake at 350° for 23-28 minutes or until golden brown and apples are tender.

For sauce, in a small saucepan, combine orange juice and sugar; bring to a boil, stirring occasionally. Cook for 10-12 minutes or until liquid is reduced to about 1/2 cup, stirring frequently. Remove from the heat; gradually stir in butter just until blended. Serve warm with warm dumplings; sprinkle with pecans. Yield: 8 servings (1 cup sauce).

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: Cinnamon-Pecan Apple Dumplings

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Raspberry Linzer Cookies

Ingredients
1 cup butter, softened
1-1/3 cups granulated sugar, divided
2 large eggs, separated
2-1/2 cups all-purpose flour
1/4 teaspoon salt
Confectioners’ sugar
1/2 cup ground almonds
1 cup seedless raspberry preserves

Directions
Cream butter, gradually adding 2/3 cup sugar; beat until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; cover and refrigerate until firm, 30-45 minutes.

Preheat oven to 350°. On a surface dusted with confectioners’ sugar, roll dough to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Using a floured 1-in. cookie cutter, cut out centers of half of the cookies.

Beat egg whites until frothy. Mix almonds and remaining sugar. Brush cookies with egg whites; sprinkle with almond mixture. Bake solid and window cookies 1 in. apart on greased baking sheets until lightly browned, 6-8 minutes. Remove to wire racks to cool completely.

Spread 2 teaspoons raspberry preserves over the bottoms of solid cookies. Top with window cookies, almond side up.

Editor’s Note: For variety, substitute apricot, strawberry or your favorite preserves in place of raspberry. Yield: 2 dozen.

Recipe found here: Raspberry Linzer Cookies

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