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Archive for the ‘snack food’ Category

Pineapple Banana Split Crisp

Pineapple Banana Split Crisp

Ingredients
1 can (8 ounces) unsweetened crushed pineapple
1 small firm banana, sliced
1/2 cup fresh or frozen raspberries
1 envelope instant maple and brown sugar oatmeal
1/4 cup miniature semisweet chocolate chips
4-1/2 teaspoons butter, melted
Vanilla ice cream, optional

Directions
In a small bowl, combine the pineapple, banana and raspberries. Transfer to a lightly greased 2-cup baking dish.

In a small bowl, combine oatmeal and chocolate chips. Sprinkle over fruit; drizzle with butter.

Bake at 350° for 30-35 minutes or until golden brown. Serve with ice cream if desired. Yield: 2 servings.

Recipe found here: Pineapple Banana Split Crisp

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Soft Sugar Cookie Puffs

Ingredients
3 eggs
1 cup heavy whipping cream
1 cup sugar
2 teaspoons butter, melted
1 teaspoon almond extract
4 cups all-purpose flour
4 teaspoons baking powder
Assorted colored sugars, optional

Directions
In a bowl, beat eggs; add cream and beat well. Beat in the sugar, butter and almond extract. Combine flour and baking powder; gradually add to sugar mixture. Cover and refrigerate for 1 hour or until easy to handle.

On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. If desired, sprinkle with colored sugars, pressing sugar into dough if needed.

Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 6 dozen.

Recipe found here: Soft Sugar Cookie Puffs

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Southern Pralines

Southern Pralines

Ingredients
3 cups packed brown sugar
1 cup heavy whipping cream
2 tablespoons light corn syrup
1/4 teaspoon salt
1-1/2 cups chopped pecans
1/4 cup butter, cubed
1-1/4 teaspoons vanilla extract

Directions
In a large heavy saucepan, combine the brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally.

Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage).
Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes.

Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.

Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Recipe found here: Southern Pralines

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Butterscotch Fudge

Butterscotch Fudge

Ingredients
1 teaspoon plus 2 tablespoons butter, divided
1-2/3 cups sugar
2/3 cup evaporated milk
1/2 teaspoon salt
2 cups miniature marshmallows
1 package (10 to 11 ounces) butterscotch chips
1/2 cup chopped walnuts
1 teaspoon maple flavoring

Directions
Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.

In a large saucepan, combine the sugar, milk, salt and remaining butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly.

Remove from the heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set.

Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature. Yield: about 1-1/2 pounds.

Recipe found here: Butterscotch Fudge

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Pineapple Cake

Pineapple Cake

Ingredients
1 package yellow cake mix (regular size)
1 can (11 ounces) mandarin oranges, drained
1 can (20 ounces) unsweetened crushed pineapple, drained
1 package (3.4 ounces) instant vanilla pudding mix
1 package (12 ounces) frozen whipped topping, thawed

Directions
Prepare cake batter according to package directions. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Combine pineapple and dry pudding mix; fold in whipped topping. Spread between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings.

Recipe found here: Pineapple Cake

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Raspberry Swirl Cupcakes

Raspberry Swirl Cupcakes

Ingredients
1 package white cake mix (regular size)
1/4 cup raspberry pie filling
1/2 cup shortening
1/3 cup 2% milk
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners’ sugar
Fresh raspberries and decorative sprinkles, optional

Directions
Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt; gradually add confectioners’ sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired. Yield: 2 dozen.

Recipe found here: Raspberry Swirl Cupcakes

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Quick Peanut Butter Cookies

Quick Peanut Butter Cookies

Ingredients
1/2 cup peanut butter
2 eggs
1 teaspoon vanilla extract
2 cups Master Cookie Mix (below)

Directions
In a bowl, combine all ingredients; mix well. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass dipped in sugar if desired. Bake at 350° for 10-12 minutes or until set and edges are lightly browned. Cool for 1-2 minutes before removing to wire racks. Yield: about 2-1/2 dozen.

Editor’s Note: Reduced-fat peanut butter is not recommended for this recipe.

Master Cookie Mix

Ingredients
4-1/2 cups all-purpose flour
1-1/2 cups sugar
1-1/2 cups packed brown sugar
2 teaspoons salt
2 teaspoons baking soda
1-1/2 cups shortening

Directions
In a large bowl, combine the flour, sugars, salt and baking soda. Cut in shortening until crumbly. Store in an airtight container in a cool dry place for up to 6 months.

Master Cookie Mix may be used to prepare the following recipes (also found in Recipe Finder): Peanut Butter Cookies, Cinnamon Raisin Cookies and Banana Cookies. Yield: about 10 cups.

Recipe found here: Quick Peanut Butter Cookies

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