Posts Tagged ‘dessert’

Frosted Cranberry Drop Cookies

1/2 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
1/4 cup whole milk
1 large egg
2 tablespoons orange juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2-1/2 cups chopped fresh or frozen cranberries
1 cup chopped walnuts

1/3 cup butter
2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water

In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool on wire racks.

For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies. Yield: about 5 dozen.

Recipe found here: Frosted Cranberry Drop Cookies


Read Full Post »

Cinnamon-Pecan Apple Dumplings

1 tube (8 ounces) refrigerated crescent rolls
4 small Granny Smith apples, peeled and halved
1 teaspoon sugar
1 teaspoon ground cinnamon

Orange Sauce:
3/4 cup orange juice
1/2 cup sugar
1/2 cup butter, cubed
2 tablespoons chopped pecans, toasted

Unroll crescent dough and separate into eight triangles. Wrap one triangle around each apple half. Place on a greased 15-in. x 10-in. x 1-in. baking pan, flat side down.

Combine sugar and cinnamon; sprinkle over dumplings. Bake at 350° for 23-28 minutes or until golden brown and apples are tender.

For sauce, in a small saucepan, combine orange juice and sugar; bring to a boil, stirring occasionally. Cook for 10-12 minutes or until liquid is reduced to about 1/2 cup, stirring frequently. Remove from the heat; gradually stir in butter just until blended. Serve warm with warm dumplings; sprinkle with pecans. Yield: 8 servings (1 cup sauce).

Editor’s Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Recipe found here: Cinnamon-Pecan Apple Dumplings

Read Full Post »

Raspberry Linzer Cookies

1 cup butter, softened
1-1/3 cups granulated sugar, divided
2 large eggs, separated
2-1/2 cups all-purpose flour
1/4 teaspoon salt
Confectioners’ sugar
1/2 cup ground almonds
1 cup seedless raspberry preserves

Cream butter, gradually adding 2/3 cup sugar; beat until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Combine flour and salt; gradually add to creamed mixture and mix well. Shape dough into a ball; cover and refrigerate until firm, 30-45 minutes.

Preheat oven to 350°. On a surface dusted with confectioners’ sugar, roll dough to 1/8-in. thickness; cut with a floured 2-1/2-in. round cookie cutter. Using a floured 1-in. cookie cutter, cut out centers of half of the cookies.

Beat egg whites until frothy. Mix almonds and remaining sugar. Brush cookies with egg whites; sprinkle with almond mixture. Bake solid and window cookies 1 in. apart on greased baking sheets until lightly browned, 6-8 minutes. Remove to wire racks to cool completely.

Spread 2 teaspoons raspberry preserves over the bottoms of solid cookies. Top with window cookies, almond side up.

Editor’s Note: For variety, substitute apricot, strawberry or your favorite preserves in place of raspberry. Yield: 2 dozen.

Recipe found here: Raspberry Linzer Cookies

Read Full Post »

Snow-Topped White Chocolate Macadamia Cookies

1 tube (16-1/2 ounces) refrigerated sugar cookie dough
1/3 cup all-purpose flour
1/2 teaspoon vanilla extract
3/4 cup white baking chips
1/2 cup finely chopped macadamia nuts, toasted

1-1/2 cups confectioners’ sugar
3 tablespoons 2% milk
1/2 teaspoon lemon extract
1-1/2 cups sweetened shredded coconut

Preheat oven to 350°. Place cookie dough in a large bowl; let stand at room temperature 5-10 minutes to soften.

Add flour and vanilla to dough; beat until blended (dough will be slightly crumbly). Stir in baking chips and nuts. Shape level tablespoons of dough into balls; place 2 in. apart on parchment paper-lined baking sheets.

Bake until bottoms are lightly browned, 12-14 minutes. Remove to wire racks to cool completely.

For glaze, mix confectioners’ sugar, milk and extract until smooth. Dip tops of cookies in glaze. Sprinkle with coconut, patting gently to adhere. Let stand until set. Yield: about 3 dozen.

Recipe found here: Snow-Topped White Chocolate Macadamia Cookies

Read Full Post »

Macaroon Apple Cobbler

4 cups thinly sliced peeled tart apples
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup sweetened shredded coconut
1/4 cup chopped pecans

1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder

Place the apples in an ungreased 9-in. pie plate. Combine sugar and cinnamon; sprinkle over apples. Top with coconut and pecans; set aside.

To make topping, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; gradually add to the creamed mixture until blended.

Drop small spoonfuls over apples. Bake at 350° for 25-35 minutes or until top is golden brown and fruit is tender. Serve warm. Yield: 8 servings.

Recipe found here: Macaroon Apple Cobbler

Read Full Post »

Bourbon Peach Pie

Bourbon Peach Pie
1 9-inch chilled, unbaked pie crust, homemade or store bought
1 egg
1 Tbsp. milk

6 to 7 medium peaches, sliced and peeled if desired
¼ cup white sugar
¼ cup brown sugar
½ cup flour
1 tsp. cinnamon
1 pinch nutmeg
Zest of 1 lemon
1 tsp. lemon juice
2 ounces bourbon
1 Tbsp. vanilla

¾ cup flour
¼ cup white sugar
¼ cup brown sugar
½ cup butter, room temp

Whisk together dry ingredients for filling and then toss sliced peaches until evenly coated. Add zest, lemon juice and bourbon and mix. Pour into prepared pie crust and shake gently to settle the filling. Whisk together egg and milk and brush over the edges of the pie crust. In separate bowl, whisk together dry ingredients for topping, then cut butter in with fork until it forms coarse crumbs. Sprinkle topping evenly over pie. Bake in preheated 375-degree oven until topping is golden brown and filling begins to bubble, about 50 minutes. Note: you can wrap edges of pie crust in foil to prevent over-browning if desired. Allow to cool for at least an hour before serving.

Recipe by Risa Cipolla-Karcher, pastry chef at Cooper’s Hill Public House

Read Full Post »

Raspberry Patch Crumb Bars

3 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup shortening
2 large eggs, lightly beaten
1 teaspoon almond extract
1 tablespoon cornstarch
4 cups fresh or frozen raspberries

In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking dish.

In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture.

Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 3 dozen.

Recipe found here: Raspberry Patch Crumb Bars

Read Full Post »

Older Posts »

%d bloggers like this: