Microwave Peanut Brittle

I found this recipe in our newspaper and wanted to share, but I bet many of you have already had this in your collection of Christmas recipes. Merry Christmas!

Microwave Peanut Brittle

1 1/2 cups dry roasted peanuts

1 cup white sugar

1/2  cup light corn syrup

1 pinch salt (optional)

1 tablespoon butter

1 teaspoon vanilla extract

1 teaspoon baking soda

Grease a baking sheet, and set aside. In a glass bowl combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High; mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.              

Dessert-Ice Cream Crunch

I saw this dessert on a teacher recipe board and it sounds wonderful. I thought it might be just the dessert for these hot summer days.

Ice Cream Crunch Dessert



2 cups Rice Krispies
1 cup coconut
1 cup chopped pecans
1/2 cup brown sugar
1 stick butter or margarine (melted)
1/2 gallon vanilla ice cream (I used chocolate chip for the
one we had today)
caramel ice cream topping

Mix together rice krispies, coconut, chopped pecans and margarine in a large bowl. Spread on cookie sheet. Bake at 325 degrees for 20 min. Spread 1/2 on bottom of a 9x13 in. pan. Drizzle with caramel topping. Open box of ice cream all the way so that the sides are off the ice cream. Slice the ice cream into even pieces about an inch thick. Lay pieces on top of the rice krispie mixture. Put the rest of the rice krispie mixture on the top of ice cream. Drizzle top with caramel topping. Freeze for at least 3 hours before eating.

Dessert-Carrot Cake

I am always looking for recipes and spotted this one posted by a teacher on a discussion board. It really looks good and I am putting it just as she posted it.

CARROT CAKE AND FROSTING

Carrot Cake:
2C Flour

2C Sugar

2 tsp. cinnamon

1 C vegetable oil

1 small can crushed pineapple not drained

4 eggs

3 C grated carrots

2 tsp baking soda

1 tsp salt
Mix ingredients and bake in a 350* oven for 45-60 minutes until knife inserted in center comes out clean. The cake bakes dark by the way.

Frosting (from Better Homes and Gardens Cookbook):
beat together 2 3oz pkgs cream cheese softened (I just use the large 8oz pkg and call it good), 1/2 C butter softened, and 2 tsp. vanilla until fluffy. Add 2 C sifted powdered sugar beating well. Add another 2 1/2 cups of powdered sugar or more to reach spreading consistency.
I don't sift my powdered sugar and I don't measure it. I'm a "dumper" until it's the way I like it.

Dessert-Lemonade Pie

Today I discovered this recipe on a teacher's discussion site. It is for lemonade pie and looks easy. It takes very few ingredients and would be a nice treat on a warm day. Take a look and see what you think.

LEMONADE PIE

2 graham cracker pie crusts

2 cans Eagle brand milk

1 11 1/2oz. can frozen lemonade concentrate

2 tubs cool-whip

Allow lemonade to thaw at room temperature.

Mix together Eaglebrand milk, lemonade and cool whip.

Pour into pie crusts and allow to chill before serving.

Dessert-Timothy's Almond Cake

Just wanted to share another recipe that was in the newspaper. It looks like it would be very easy.

TIMOTHY'S ALMOND CAKE

1 1/2 cups granulated sugar

3/4 cup melted butter

2 eggs

1 1/2 teaspoon vanilla extract

1 teaspoon almond extract

1 1/2 cup flour

1/4 teaspoon salt

4 to 5 tablespoons sliced almonds, lightly toasted (for topping)

1 tablespoon granulated sugar (as topping)

Grease and flour a 9-inch round cake pan. Preheat oven to 350 degrees. Stir together sugar and melted butter. Beat in eggs with a whisk or hand mixer, stir in vanilla and almond extracts, add flour and salt. Mix well.

Spread batter in pan. Sprinkle with toasted almonds and sugar. Bake abou 30 minutes.

Serves 6 to 8

Dessert-Super Scones for breakfast

Just had to share this recipe for super scones that someone shared on a chatboard.

SUPER SCONES

3 cups flour

2 1/2 tsp. baking powder

3/4 tsp. salt

3/4 cups melted butter (real butter makes a huge difference)

12 tsp. raspberry jam

1/2 cup sugar

1/2 tsp. baking soda

1 cup buttermilk

1/2 cup pecans
Mix first five ingredients, combine wet ingredients and add to dry ingredients with pecans. Mix lightly. Scoop batter out with a 1/4 cup measure onto baking sheet. Indent top of each scone with a teaspoon and put a teaspoon of jam on top. (Actually I put a little less than a teaspoon because it tends to run and spread. To be safe I will put 1/2 a teaspoon.) Bake at 425 degrees for 15 minutes. Makes 12 scones. Enjoy!!!!

Dessert-Oatmeal Raisin Cookies

This is the other cookie recipe that was in my newspaper. Hope you like oatmeal raisin cookies!

OATMEAL RAISIN COOKIES

1 1/2(3/4)cup) sticks butter or margarine, softened to room temperature

3/4 cup brown sugar (I keep light brown sugar on hand, so that's what I use)

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla

2 cups old-fashioned rolled oats (oatmeal)

1 1/4 cups flour

1/4 teaspoon salt

3/4 teaspoon baking powder

1 1/2 cup raisins

1 cup chopped walnuts or pecans

Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Mix oatmeal with other dry ingredients, and stir into the sugar mixture. Add raisins and nuts. Mix well, and drop by heaping tablespoons onto sprayed or lightly greased cookie sheets. Bake at 350 degrees for about 12 to 15 minutes until the cookies are golden brown. Makes about 24 large cookies.

Dessert-Chocolate Chip Cookies

You know, here I am again with a dessert to share from the newspaper. Yes, I am the one on a diet, but sweets are my weakness as you are aware of by now. I have two cookies recipes to share from the paper. The other recipe will be posted tomorrow. I have to go and watch Dancing With the Stars!

CHOCOLATE CHIP COOKIES

1 cup butter or margarine

1 cup brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 tablespoon water

2 1/2 cups flour

1 teaspoon soda

1/2 teaspoon salt

1 (12) ounce) package chocolate chips

1 cup chopped walnuts or pecans

Cream butter and sugars until light and fluffy. Add eggs and beat well. Mix in vanilla and water. Mix dry ingredients, and add to sugar-butter mixture. Mix well, but do not over beat. Stir in chocolate chips and nuts. Drop by teaspoonfuls or larger onto lightly greased or sprayed cookie sheet. Bake at 350 degrees for about 12 to 15 minutes. If you like soft cookies, cook for 2 to 3 minutes less.

Dessert-Bagley's Brownies

Here is another recipe that I found in the newspaper. It looks easy just like the other one I posted using graham crackers. I love brownies and this one caught my eye.

BAGLEY'S BROWNIES

1 (21 ounce) family size package brownie mix

Vegetable cooking spray

3 (8 ounce) milk chocolate bars

1 cup toasted almonds or walnuts, coarsely chopped

Prepare brownie mix according to directions on box.

Line a 9-by-13 -inch pan with aluminum foil and spray with vegetable cooking spray, spoon in half the batter and smooth with spatula. Add chopped nuts evenly over top. Lay candy bars to cover nuts, two lengthwise and one across the bottom. Add remaining brownie mix and spread smoothly over candy bars. Bake according to package directions. Allow to cool completely to prevent chocolate from running out. Lift brownies from pan by aluminum foil. Cut into squares.

Serves: 12

Dessert-Graham Cracker Bits

I only think about food since I am watching what I am eating. Sweets are still my weakness. I saw several recipes in the newspaper and I am going to share them with you in the next few posts. I am going to try to make up for not posting as often as I started out when I first began.

GRAHAM CRACKER BITS

1 box (14.4 ounces) graham crackers

1 cup sliced almonds

2 sticks butter

1/2 cup sugar

Fill large cookie sheet with graham crackers (about 12, cut into quarters). Mix butter and sugar in sauce pan on low heat, bring to boil for maximum of 3 minutes, stirring constantly. Pour over crackers. Sprinkle on sliced almonds and shake pan to cover all crackers. Bake at 350 degrees for 10 minutes. Cool for a few seconds and place on wax paper to complete cooking. Store in air-tight container.

Serves: 55

Dessert-Buttermilk Brownie Cake

This recipe was in the newspaper and I just had to clip it because there is just something about brownies that I can't resist. Now, I am on a diet and have shed 20 pounds since last June so desserts are all I ever seem to notice. Maybe you can cook it and post a comment about what you think. The person posting this recipe said that it has been a family favorite for five generations and was a favorite at all their gatherings. Must be good!

BUTTERMILK BROWNIE CAKE

Cake:

2 cups granulated sugar

2 cups all-purpose flour

1/4 cup cocoa powder

1/2 cup vegetable oil

1/2 cup butter

1/2 cup reduced-fat buttermilk

1 teaspoon baking soda

2 eggs, lightly beaten

1 teaspoon vanilla extract

Frosting:

1/2 cup butter

1/4 cup cocoa powder

1/3 cup reduced-fat buttermilk

1 (1 -pound) box confectioners' sugar

1 teaspoon vanilla extract

1. Preheat oven to 400F. Grease a 15-by-10-inch baking pan.
2. To prepare brownies, combine granulated sugar, flour and cocoa; mix well.
3. Combine 1 cup water with oil and butter in a medium saucepan. Bring to a boil; add to flour mixture and mix well. Add buttermilk, baking soda, eggs and vanilla. Beat well by hand and pour into pan. Bake 20 to 25 minutes, until a wooden pick inserted in the center comes out almost clean. Cool completely on wire racks.
4. To prepare frosting, combine butter, cocoa and buttermilk in a saucepan; bring to a boil. Remove from heat. Gradually beat in confectioners' sugar and vanilla with a mixer at low speed. Spread evenly over cooled brownies.

Serves 48.

Nutrition facts per serving: 140 calories, 7g fat, 1g protein, 20g carbohydrates, og fiber, 60mg sodium

Dessert-Chocolate-Covered Berry Truffles

Saw this Valentine's dessert in the newspaper this morning and wanted to post just in case someone wanted to give it a try.

CHOCOLATE-COVERED BERRY TRUFFLES

Makes 40

1/4 cup heavy cream

8 ounces bittersweet or semisweet chocolate, chopped fine

1 & 1/2 tablespoons brandy

1 cup fresh blackberries or raspberries

3/4 cup cocoa powder

Place the cream in a small saucepan, and bring it to a simmer over medium heat. Remove the cream from the heat and add the chopped chocolate. Stir the chocolate mixture until the chocolate is melted and smooth. Add the brandy and blend well.

Use a fork to dip one berry at a time into the chocolate. Drain off excess and transfer the dipped berries to a baking sheet covered with wax paper. Chill the berries until firm, at least an hour. Place the cocoa in a bowl. Add the chocolate-covered berries, one at a time, and roll until covered with cocoa. Store in the refrigerator but bring to room temperature before serving. They should be eaten within two days.

Dessert-Strawberry Pie

Since Valentine's Day is tomorrow and someone suggested a section for food suited to serve on Valentine's Day, I saw this and thought it might be a good one to try. This strawberry pie sounds wonderful and would be a pretty dessert to serve February 14th.

STRAWBERRY PIE

1(9-inch) baked pie crust

CUSTARD

2 cups milk

1 stick margarine or butter

1 cup sugar

5 tablespoons flour

1 teaspoon vanilla

FRUIT

1 pint fresh strawberries

TOPPING

1 cup whipping cream

5 tablespoons sugar

1/2 teaspoon vanilla

For custard, heat milk with margarine or butter until melted. Combine 1 cup sugar with flour and add to margarine. Cook in heavy pan over low heat until thick, stirring constantly. This will take about 10 to 12 minutes. Remove from heat and add 1 teaspoon of vanilla. Cool thoroughly.

Wash, hull and drain berries. Place whole berries ( or cut in half if they are very large) on bottom of cooked crust. Save a few berries for garnish. Cover berries in pie plate with custard.

For topping, whip cream and add 5 tablespoons of sugar 1 tablespoon at a time. When sugar is beaten in, add 1/2 teaspoon vanilla. Spread on top of custard.

Garnish with reserved berries. Chill until ready to serve. This may also be made with bananas, peaches, or blueberries. For coconut, add 1 cup coconut to the custard and follow directions with whipped cream.

Dessert-Tunnel of Fudge Cake

Okay, I am doing my best to cut back on sugar and eat healthy. Just because I am devoted to giving up the wonderful desserts doesn't mean that I will stop posting recipes that I have tried in the past or those recipes that make me stop for a moment and wonder about baking. So here's one that not only looked yummy, but made me want to run to the kitchen and start cooking.

TUNNEL OF FUDGE CAKE

Cake:

2 & 1/4 cups all-purpose flour

3/4 cup cocoa powder

1 & 3/4 cups sugar

1 & 3/4 cups butter, softened

6 eggs

2 cups confectioners' sugar

2 cups chopped walnuts or pecans

Glaze:

3/4 cup confectioners' sugar

1/4 cup cocoa powder

2 to 3 tablespoons milk or half and half

1. Preheat oven to 350 degrees. Grease a 12 cup Bundt pan with butter and dust with flour.
2. Combine flour and cocoa powder and set aside. In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add confectioners' sugar and mix thoroughly. Stir in flour mixture by hand until well blended. Gently stir in nuts. (Batter will be thick) Spoon batter into prepared pan.
3. Bake 45 to 50 minutes or until the top is set and the edges begin to pull away from sides of pan. Cool upright in pan on wire rack for 1 & 1/2 hours to allow fudge to set. Invert onto serving plate to cool thoroughly.
4. To prepare glaze, combine confectioners' sugar and cocoa. Add 2 tablespoons milk. Mix thoroughly, adding only enough milk to create a smooth but pourable glaze. Spoon glaze over top of cake, allowing some to run down sides. Serves 20

Dessert-Milky Way Cake

I love to find and try Paula Deen's recipes. This Milky Way Cake is one that I have tried and love. It is rich so a little piece is about all that I need. Everyone that tries it loves it too.

MILKY WAY CAKE

Cake:

Confectioners' sugar, for dusting pans

Eight 1 3/4-ounce Milky Way bars

1 1/2 cups (3 sticks) butter

2 cups granulated sugar

4 eggs, well beaten

2 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1 1/4 cups buttermilk

1 cup chopped pecans

1 teaspoon vanilla extract

Icing:

2 1/2 cups granulated sugar

1 cup evaporated milk

1 cup marshmallow cream

1/2 cup (1 stick) butter

6-ounces chocolate chips

1 cup chopped pecans

Preheat the oven to 325 degrees. Grease three 9-inch cake pans and dust them with confectioners' sugar. To make the cake, melt the Milky Way bars with 1 stick of butter. Remove from the heat and let cool. Cream the remaining 2 sticks of butter with the granulated sugar. Add the beaten eggs and the cooked chocolate mixture. Sift the floor and the baking soda together. Alternately add the flour and buttermilk to the batter, blending well. Add the nuts and vanilla. Divide the batter among the prepared pans and bake for 30 to 40 minutes, or until the cake is firm to the touch. Cool for 5 minutes, remove from the pans, and place on cooling racks. While the cake cools, prepare the icing. Combine the sugar and milk in a heavy saucepan. Cook to the soft-ball stage (234 degrees on a candy thermometer). Remove the pan from the heat and add the marshmallow cream, butter, and chocolate chips, stirring until melted. Add the pecans. When the cake has cooled completely, frost each layer, sides, and top of the Milky Way Cake.

Dessert-Cinnamon Roll Cake

This is another cake made with a cake mix. Hmmmmmmm, it came from a newspaper clipping and I haven't tried it as of yet. It sounds wonderful and I just might have to break down, get out the mixing bowl, and start adding and stirring. Remember I am on a mission to shed pounds so I am trying to be good. These recipes are giving me the jitters and may break me down to cook just one more sweet treat.

CINNAMON ROLL CAKE

1 Cinnamon Swirl cake mix

4 eggs

1 cup sour cream(some use low fat)

1/3 cup vegetable oil

1/4 cup water

1/4 cup brown sugar

1/3 cup chopped pecans or walnuts

1/3 cup cinnamon chips(look for them in the same place as chocolate chips)

1 teaspoon cinnamon

Mix cake mix, eggs, sour cream, oil and water, and beat for 2 minutes on medium with electric mixer (or by hand until smooth). Swirl the package of cinnamon mixture(included in the cake mix package). Use a spoon, and do not over mix. Place half of butter in a greased or sprayed tube or Bundt pan. Mix the brown sugar, nuts, cinnamon and cinnamon chips in a small bowl, and sprinkle half of this mixture over the half of batter in pan. Then pour on the remaining batter, and top with remaining cinnamon chip mixture. Bake at 350 degrees for 50-55 minutes or until tests done with a toothpick. Let stand in pan for about 10 minutes and then place on cake plate to cool. (It is prettier if you invert it onto another plate and then carefully turn it over on to a cake plate so that the cinnamon-nut topping is on top.)

Dessert-Pecan Kisses

This is an old recipe that I found.

PECAN KISSES

2 cups pecan halves

2 egg whites

1/2 cup light brown sugar

1/2 teaspoon vanilla

Beat egg whites until very stiff.

Brown sugar and vanilla.

Fold in nuts and coat them well in the mixture

Drop each coated nut separately onto baking sheet that has been slightly greased

Bake 30 minutes at 250 degrees F.

Dessert-Shoneys' Strawberry Pie

This is a strawberry pie for those that like strawberries.

SHONEYS' STRAWBERRY PIE

1 cup sugar

1 small 7 Up drink

3 tablespoons cornstarch

Cook until thick and stir

Add 2 drops red food color

Add 1 pint strawberries cut in half

Put in Cooked pie shell

Put whip cream on top

ENJOY!

Dessert-Cocoa Fudge

Love chocolate? I really do and found this recipe tucked away in my collection of recipes.

COCOA FUDGE

Almost 1/2 cup Hershey's Cocoa

3 cups sugar

1/8 teasp. salt

1 & 1/2 cups milk

1/4 cup butter

1 teasp. vanilla

Combine cocoa, sugar, and salt in a large saucepan (3 quart size). Add milk gradually, mix thoroughly; bring to a "bubbly" boil on high heat, stirring continuously. Reduce heat to medium and continue to boil the mixture, without stirring, until it reaches a temperature of 232 F. or until a small amount of mixture forms a soft ball when dropped into cold water. Remove saucepan from heat: add butter and vanilla to mixture. DO NOT STIR. Allow fudge to cool at room temperature until it reaches 110 F. Beat by hand or with portable electric mixer until the fudge thickens and loses some of its gloss. Quickly pour and spread fudge in lightly buttered 8x8x2-inch pan. Cool. Cut into squares. Yield about 3 dozen squares.

Dessert-Oreo Balls

Here's a shared recipe from a friend. It was yummy then, so I know it will be yummy now!

OREO BALLS

1 pkg. reg. oreos

1 (8 oz) pkg. cream cheese

1 pkg. white almond bark

Put oreos (whole pkg) in food processor until they are powder. Add cream cheese to food processor when well blended roll into balls. Dip in small pieces of white almond bark & put on cookie sheet. Put in refrigerator for about 20 min. Serve!