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Archive for the ‘snack food’ Category

orange-spritz-cookies

Orange Spritz Cookies

Ingredients
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1/2 cup packed brown sugar
2 teaspoons grated orange peel
1/2 teaspoon orange or vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
Colored sugar

Directions
In a large bowl, cream the butter, cream cheese and brown sugar until light and fluffy. Beat in orange peel and extract. Combine flour and salt; gradually add to creamed mixture.

Using a cookie press fitted with the disk of your choice, press cookies 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 5-1/2 dozen.

Recipe found here: Orange Spritz Cookies

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sugary-apple-fritters

Sugary Apple Fritters

Ingredients
2-1/2 cups all-purpose flour
1/2 cup nonfat dry milk powder
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup water
2 cups chopped peeled apples
Oil for deep-fat frying
Sugar

Directions
In a large bowl, combine first five ingredients. Whisk eggs and water; add to dry ingredients just until moistened. Fold in apples.

In an electric skillet, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, in hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Roll warm fritters in sugar. Serve warm. Yield: 40 fritters.

Recipe found here: Sugary Apple Fritters

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lemon-drop-cookies

Lemon Drop Cookies

Ingredients
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tablespoon half-and-half cream
1 teaspoon grated lemon peel
1-1/2 cups all-purpose flour
1/2 cup finely crushed lemon drops
1 teaspoon baking powder
1/4 teaspoon salt

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, cream and peel. Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well.

Drop by rounded teaspoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned.
Cool for 2 minutes before removing to wire racks. Yield: about 3-1/2 dozen.

Recipe found here: Lemon Drop Cookies

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gingerbread-sandwich-trees

Gingerbread Sandwich Trees

Ingredients
3/4 cup butter, softened
1 cup packed brown sugar
1 egg
3/4 cup molasses
4 cups all-purpose flour
3 teaspoons pumpkin pie spice
1-1/2 teaspoons baking soda
1-1/4 teaspoons ground ginger
1/4 teaspoon salt
M&M’s minis
3/4 cup vanilla or chocolate frosting
Green food coloring, optional

Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, pumpkin pie spice, baking soda, ginger and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll dough to 1/8-in. thickness.

Cut with a floured 3-in. tree-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Gently press M&M’s into half of the cookies.

Bake at 325° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.

If using vanilla frosting, tint green if desired. Spread frosting over the bottoms of plain cookies; top with decorated cookies. Store in an airtight container. Yield: 2 dozen.

Recipe found here: Gingerbread Sandwich Trees

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slow-cooker-apple-bread-pudding-with-warm-butterscotch-sauce

Slow-Cooker Apple Bread Pudding with Warm Butterscotch Sauce

Ingredients
22 KRAFT Caramels
5 cups milk, divided
1 can (21 oz.) apple pie filling
2 cups light cream
8 eggs, beaten
1 tsp. ground cinnamon
12 cups cubed challah bread (egg bread), 1/2 inch pieces
1 pkg. (3.4 oz.) JELL-O Butterscotch Flavor Instant Pudding

Directions
Microwave caramels and 1 cup milk in large microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted, stirring after 1 min. Add apple pie filling, cream, eggs, cinnamon and 1 cup of the remaining milk; mix well. Stir in bread.

Pour into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 4 to 5 hours.

Beat pudding mix and remaining milk in microwaveable bowl with whisk 2 min. just before serving the pudding. Microwave on HIGH 2 min., stirring after each minute. Spoon over individual servings of warm pudding.

Prep Time 20min.
Total Time 4hr. 20min.
Servings 24 servings, 1/2 cup bread pudding and 2 Tbsp. sauce each

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potluck-banana-cake

Potluck Banana Cake

Ingredients
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups mashed ripe bananas (about 3 medium)
1 cup (8 ounces) sour cream

COFFEE FROSTING:
1/3 cup butter, softened
2-1/2 cups confectioners’ sugar
2 teaspoons instant coffee granules
2 to 3 tablespoons milk

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.

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

For frosting, in a small bowl, beat butter and confectioners’ sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake. Yield: 12-15 servings.

Recipe found here: Potluck Banana Cake

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butter-pecan-layer-cake

Butter Pecan Layer Cake

Ingredients
2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

FROSTING:
1 cup butter, softened
8 to 8-1/2 cups confectioners’ sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Directions
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside.

In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, cream butter and confectioners’ sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings.

TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling MAKES: 12-16 servings

Recipe found here: Butter Pecan Layer Cake

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