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Archive for the ‘snack food’ Category

Double Chocolate Walnut Fudge

Double Chocolate Walnut Fudge

Ingredients
1 teaspoon butter
1 package (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk, divided
1 cup chopped walnuts, divided
2 teaspoons vanilla extract, divided
1 package (11-1/2 ounces) milk chocolate chips

Directions
Line a 9-in. square pan with foil; grease foil with butter.

In a large heavy saucepan, combine semisweet chocolate chips and 3/4 cup milk over low heat. Remove from heat; stir in 1/2 cup walnuts and 1 teaspoon vanilla. Spread into prepared pan.

In another saucepan, combine milk chocolate chips and remaining milk. Remove from heat; stir in remaining walnuts and vanilla. Spread over first layer. Refrigerate, covered, 2 hours or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: about 2-1/2 pounds.

Recipe found here: Double Chocolate Walnut Fudge

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Frosted Banana Bars

Frosted Banana Bars

Ingredients
1/2 cup butter, softened
2 cups sugar
3 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Dash salt
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners’ sugar
2 teaspoons vanilla extract

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended.

Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost bars. Yield: 3 dozen.

Recipe found here: Frosted Banana Bars

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Strawberries 'n' Cream Scones

Strawberries ‘n’ Cream Scones

Ingredients
2 cups all-purpose flour
1/3 cup plus 2 teaspoons sugar, divided
2-1/4 teaspoons baking powder
1 teaspoon grated lemon peel
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup cold butter, cubed
2/3 cup half-and-half cream
1/2 cup coarsely chopped fresh strawberries
1 large egg, lightly beaten

Directions
In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon peel, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened.

Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges.

Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm. Yield: 8 scones.

Recipe found here: Strawberries ‘n’ Cream Scones

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Raisin Applesauce Cake

Raisin Applesauce Cake

Ingredients
1 cup sugar
1/2 cup shortening
2 tablespoons molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1-1/2 cups applesauce
1 cup raisins

Directions
In a bowl, cream the sugar and shortening. Beat in molasses until blended; set aside. Sift together flour, baking soda, cinnamon, cloves and salt; add to creamed mixture alternately with applesauce, beating well after each addition. Stir in raisins.

Pour into a greased and floured tube pan. Bake at 350° for 45 minutes or until cake test done. Cake will not rise to top of pan. After 10 minutes, remove cake from pan and cool on a wire rack. Yield: 8-10 servings.

Recipe found here: Raisin Applesauce Cake

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Soft Pretzel

Soft Pretzel

Ingredients
2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
1/4 cup butter, softened
2 teaspoons salt
1 egg
6-1/2 to 7-1/2 cups all-purpose flour
1 egg yolk
2 tablespoons cold water
Coarse salt

Directions
In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough.

Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2-24 hours.
Punch dough down. Turn onto a lightly floured surface; divide in half. Cut each into 16 pieces. Roll each piece into a 20-in. rope. Shape into a pretzel.

Place on greased baking sheets. Beat egg yolk and cold water; brush over pretzels. Sprinkle with coarse salt. Cover and let rise in a warm place until doubled, about 25 minutes.
Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 32 pretzels.

Recipe found here: Soft Pretzel

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Apple Zucchini Bread

Apple Zucchini Bread

Ingredients
4 cups all-purpose flour
1 tablespoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
5 eggs
1-1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
2 cups shredded unpeeled zucchini
1 cup shredded peeled apples
1-1/2 cups chopped pecans

Directions
In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into three greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until done. Cool in pans for 10 minutes before removing to a wire rack to cool completely. Yield: 3 loaves.

Recipe found here: Apple Zucchini Bread

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pigs in a blanket with sauce

Neely’s Pigs in a Blanket

Ingredients
1 (8-ounce) can original crescent dough
1/4 cup Dijon mustard
20 mini hot dogs or cocktail franks
1 egg, lightly beaten
Poppy seeds or sesame seeds
Tangy Dipping Sauce, recipe follows

Tangy Dipping Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard

Directions
Preheat the oven to 350 degrees F.

Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.

Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.

Tangy Dipping Sauce:
Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.

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