Feeds:
Posts
Comments

Archive for the ‘snack food’ Category

Caramel-Pecan Monkey Bread

Caramel-Pecan Monkey Bread

Ingredients
1 package (1/4 ounce) active dry yeast
1/4 cup water (110° to 115°)
1-1/4 cups warm 2% milk (110° to 115°)
1/3 cup butter, melted
1/4 cup sugar
2 eggs
1 teaspoon salt
5 cups all-purpose flour

CARAMEL:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream

ASSEMBLY:
3/4 cup chopped pecans
1 cup sugar
1 teaspoon ground cinnamon
1/2 cup butter, melted

Directions
In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.

For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half the pecans.

Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.

Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 350°. Bake 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate. Serve warm. Yield: 1 loaf (20 servings).

Recipe found here: Caramel-Pecan Monkey Bread

Read Full Post »

Raspberry Cake

Raspberry Cake

Ingredients
1 package white cake mix (regular size)
1 package (3 ounces) raspberry gelatin
4 eggs
1/2 cup canola oil
1/4 cup hot water
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained

FROSTING:
1 carton (12 ounces) frozen whipped topping, thawed
1 package (10 ounces) frozen sweetened raspberries, thawed, undrained
Fresh raspberries, optional

Directions
In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries.

Pour into a greased 13×9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.

For frosting, in a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired. Yield: 12-16 servings.

Recipe found here: Raspberry Cake

Read Full Post »

Speedy Brownies

Speedy Brownies

Ingredients
2 cups sugar
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
5 eggs
1 cup canola oil
1 teaspoon vanilla extract
1 cup (6 ounces) semisweet chocolate chips

Directions
In a large bowl, beat the first seven ingredients. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips.

Bake at 350° for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Yield: about 3 dozen.

Recipe found here: Speedy Brownies Recipe

Read Full Post »

Raisin Spice Cake

Raisin Spice Cake

Ingredients
2 cups raisins
1-1/2 cups water
1/2 cup shortening
2 cups packed brown sugar
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
3 eggs, beaten
Confectioners’ sugar

Directions
In a saucepan, combine raisins and water. Cook until plump. Drain and set aside raisins, reserving 10 tablespoons cooking liquid.

In a bowl, cream shortening and sugar. Combine flour, cinnamon, cloves nutmeg and salt; set aside. Combine milk, soda, eggs and reserved cooking liquid. Add dry ingredients alternately with milk mixture to creamed mixture. Stir in cooked raisins. Pour into a greased 13-in. x 9-in. baking pan.

Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. Just before serving, sprinkle with confectioners’ sugar. Yield: 12-15 servings.

Recipe found here: Raisin Spice Cake

Read Full Post »

Oatmeal Breakfast Bars

Oatmeal Breakfast Bars

Ingredients
4 cups quick-cooking oats
1 cup packed brown sugar
1 teaspoon salt
1-1/2 cups chopped walnuts
1 cup flaked coconut
3/4 cup butter, melted
3/4 cup orange marmalade

Directions
In a large bowl, combine the oats, brown sugar and salt.

Stir in remaining ingredients.

Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 15-17 minutes or until golden brown.

Cool on a wire rack. Yield: about 2-1/2 dozen

Recipe found here: Oatmeal Breakfast Bars

Read Full Post »

Cinnamon Baked Pretzels

Cinnamon Baked Pretzels

Ingredients
3 tablespoons cinnamon-sugar
2 tablespoons butter
1/4 teaspoon ground nutmeg
1 package (13 ounces) frozen baked soft pretzels
1/2 cup red raspberry preserves, warmed

Directions
Preheat oven to 400°. In a small microwave-safe bowl, combine cinnamon-sugar, butter and nutmeg.

Microwave, uncovered, on high 30-45 seconds or until butter is melted; brush over pretzels. Transfer to an ungreased baking sheet.

Bake 3-4 minutes or until heated through. Serve with preserves. Yield: 6 servings.

Recipe found here: Cinnamon Baked Pretzels

Read Full Post »

Raisin Cinnamon Rolls

Raisin Cinnamon Rolls

Ingredients
2 medium potatoes, peeled and diced
1 package (1/4 ounce) active dry yeast
1/2 teaspoon plus 1/4 cup sugar, divided
1/2 cup evaporated fat-fat milk
1/4 cup honey
3 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon butter flavoring
5 cups all-purpose flour
2 egg whites, lightly beaten, divided
1-1/4 cups packed brown sugar
1/2 cup raisins
2 teaspoons ground cinnamon

GLAZE:
1-1/2 cups confectioners’ sugar
3 tablespoons fat-free milk
1/2 teaspoon vanilla extract

Directions
In a saucepan, cook potatoes in 1-1/2 cups water until very tender; drain, reserving 3/4 cup cooking liquid. Mash potatoes; set aside 1 cup (refrigerate any remaining potatoes for another use). Heat reserved cooking liquid to 110°-115° if necessary. In a bowl, dissolve yeast in warm liquid. Add 1/2 teaspoon sugar; let stand for 5 minutes.

Add the milk, honey, oil, salt, butter flavoring, remaining sugar, 2 cups flour and reserved potatoes. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down. Turn onto a lightly floured surface; roll into an 18-in. x 13-in. rectangle. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with remaining egg white. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients; drizzle over rolls. Yield: 18 rolls.

Recipe found here: Raisin Cinnamon Rolls

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 4,971 other followers

%d bloggers like this: