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Archive for the ‘snack food’ Category

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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Mocha Macaroon Cookies

Mocha Macaroon Cookies

Ingredients
2 teaspoons instant coffee granules
2 teaspoons hot water
1 can (14 ounces) sweetened condensed milk
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 package (14 ounces) flaked coconut
2/3 cup white baking chips, melted
Plain or chocolate-covered coffee beans

Directions
Preheat oven to 350°. In a large bowl, dissolve coffee granules in hot water. Stir in condensed milk, melted chocolate, vanilla, cinnamon and salt until blended. Stir in coconut. Drop mixture by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets.

Bake 10-12 minutes or until set. Cool on pans 1 minute. Remove from pans to wire racks to cool completely.
Drizzle cookies with melted baking chips. Top with coffee beans, attaching with melted chips if necessary. Yield: 4 dozen.

Recipe found here: Mocha Macaroon Cookies

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Rocky Road Brownies

Rocky Road Brownies

Ingredients
3/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
4 eggs
2 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
2 cups miniature marshmallows
1 cup (6 ounces) semisweet chocolate chips
1 cup chopped walnuts

Directions
In a microwave, melt butter and chocolate, stir until smooth; cool for 10 minutes.
In a large bowl, beat the eggs, sugar and vanilla until blended. Stir in chocolate mixture. Gradually add flour until well blended.

Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with the marshmallows, chocolate chips and walnuts; bake 4 minutes longer. Cool on a wire rack. Yield: 2 dozen.

Recipe found here: Rocky Road Brownies

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