Tag Archive | Dessert

Peanut Butter Brownies

Peanut Butter Brownies

 

For the Brownies:

  • 1 cup butter
  • 2 cups sugar
  • 3 eggs
  • 3 teaspoons vanilla
  • 2/3 cup cocoa powder
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Peanut Butter Filling:

  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 2 cup powdered sugar
  • 2-3 teaspoons milk or whipping cream

Ganache Topping:

  • 1/4 cup creamy peanut butter
  • 2 cups semisweet chocolate chips
  • 1/4 cup butter
  • 2 tablespoons milk or heavy whipping cream

 

 

 

Directions:

  1. Preheat oven to 350F.  Using a 9 by 13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Spray the parchment with Pam.
  2. Melt butter and add the sugar; stir to combine. Beat in eggs and vanilla until combined. Mix in cocoa, baking powder and salt. Add flour and mix well. Pour into prepared pan and spread into an even layer. Bake for 25-30 minutes. Let cool completely in pan on a cooling rack.  (Note: Don’t over cook.)
  3. While the brownies are cooling, make the peanut butter filling. Combine the ingredients and beat until smooth. Add more milk if necessary to make it spreadable.  Spread in an even layer over the brownies. Place in the refrigerator until filling is set, about 30 minutes.
  4. While the filling is setting, make the ganache, combine the ingredients in a microwave safe bowl. Melt together and combine. Pour the ganache over the top and spread gently. Return to the fridge until set.
  5. Lift out of pan and cut into pieces.  Store in refrigerator.

 


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Watergate Salad

I was trying to recreate the “Green Stuff” salad that my grandmothers used to make. This is one recipe that I found, Watergate Salad, but the ingredients are all so different in each recipe. This is how I’ve been making it. So easy!

Watergate Salad

2 16 ounces Cottage Cheese containers

1 8 ounce Cool Whip

2 pkg Pistachio Pudding Mix

1 small pkg Marshmallows

1 can crushed Pineapple (I don’t bother draining it.)

Mix together all ingredients and refrigerate.


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Grape Ice-cream

Grape Ice-Cream

2 cans sweetened condensed milk

2 cans evaporated milk

2 cans grape cola (Grape Nehi, Grapico, etc.)

Mix in a large mixing bowl.  Mix well to remove carbonation.

Pour into Freezer.  Add whole milk to fill line (shouldn’t be much if any).

Makes 4 quarts.

Freeze according to freezer directions.


3 cans each will make a 5 quart Ice-cream maker.

Of course you can also use Orange or Strawberry colas.

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Pecan Pie Bars

INGREDIENTS

  • 3 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 1 cup margarine
  • 4 eggs
  • 1 1/2 cups light corn syrup
  • 1 1/2 cups white sugar
  • 3 tablespoons margarine, melted
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups chopped pecans

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 13×9 inch pan.
  2. In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
  3. Bake for 20 minutes in the preheated oven.
  4. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
  5. Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.



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Lemon Bars

Lemon Bars

Crust 

  • 1 cup sifted all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 1/2 cup butter, melted

 Filling

  • 5 eggs
  • 2 1/2 cups white sugar
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 1 cup lemon juice (less if desiring milder lemon taste)

Directions

  1. Preheat oven to 350 degrees F. Grease a 11×7 inch pan.
  2. In a mixing bowl, stir together 1 cup flour and confectioners’ sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
  3. Bake in the preheated oven for 20 minutes, or until golden.
  4. In the same mixing bowl, beat eggs until light. Combine the sugar, baking powder and 1 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
  5. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
  6. Refrigerate leftovers



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Fruit Salad

My husband likes fruit salad and this recipe is so easy and quick.  This is easy to transport or to prepare ahead of time.

Fruit Salad

  • 1 large #10 can of Tropical Fruit Cubes (Wal-mart and Sam’s sell these)
  • 1 small bag of Coconut
  • 1 small bag of Marshmellows
  • 8 – 16 oz container of Sour Cream

Drain very well the can of fruit.  This is very important to keep the fruit salad from becoming runny with time.

Mix in Coconut and Marshmellows.

Add Sour Cream just to make creamy.  Add less than you would think because the fruit salad will get a little more moist over time.

Refrigerate.

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Cheesecake for a Crowd

I get tired of making the same desserts each Sunday.  Recently my family suggested Cheesecake.  But most recipes make a small round cheesecake that doesn’t serve too many people.  However, I found this recipe and tried it with my own personal adaptations. (I don’t know that I’ve ever followed a recipe exactly or done the same thing twice.)

Cheesecake (11 x 7 Pan)

  • 1  cup graham cracker crumbs
  • 1/4 cup butter
  • 1/4 cup sugar

Preheat oven to 350 degrees.  Melt the butter in pan in preheating oven.

Sprinkle graham crackers and sugar over melted butter.

Press down and form crust.

Bake for 10 minutes.

Mix together in mixing bowl.

  • 4 packages of cream cheese, (8 ounces) softened
  • 1 1/2 cups sugar
  • 5 Eggs
  • 1 tsp Vanilla
  • 1/2 tsp Almond flavoring (optional)

Beat on low slowly adding ingredients together.  Too many air bubbles will cause it to fall when baking.

Pour into crust and bake for 50 minutes or until set.  (Cheesecake works best in a moist oven so add a pan of water below the cheesecake.)

My husband didn’t want the sour cream topping but for those who do:

Topping

  • 1 16 ounce sour cream
  • 3/4 cup sugar
  • 1 tsp vanilla

Blend together.  Spread over top of hot cheesecake and bake for an additional 10 minutes.

Refrigerate.

This sliced well enough that the cheesecake could be served as bars.

I guess it was liked well enough because there was fighting over the last slices. :0

 


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Potato Candy

I grew up eating this every Christmas.  It takes a little work working in the sugar with the mashed potatoes because at first the more sugar you add the juicier it gets.  But my kids all love it.  I have met a few people that don’t like it but I think it is the name more than anything.  You can also do the same with sweet potatoes.  Makes a lovely orange colored candy but doesn’t taste much differently.

Potato Candy

  • 1 (1 lb.) box powdered sugar (helps to have extra on hand)
  • 1 very small potato, boiled and mashed
  • 1 small jar creamy peanut butter or about a cup

Mix sugar into potatoes a little at a time by hand. (Don’t panic when potatoes get juicy as the first sugar is added. This is what it’s supposed to do. Just keep adding sugar until it is pastry consistency.) Sprinkle wax paper with additional powdered sugar. Take baseball-sized ball of mixture and roll out like pastry. Spread with peanut butter and roll like a jelly roll. Wrap rolls in plastic wrap; chill and slice.


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Swedish Nut Cake

This cake is very bad for you which is what makes it so good! I often take this for covered dish meals because it can be made ahead of time and refrigerated. But if you want it when it tastes best serve it still slightly warm! 

Swedish Nut Cake

Ingredients

  • 2 cups white sugar
  • 2 cups all-purpose flour
  • 2 eggs
  • 1/2 cup chopped walnuts
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 1 (20 ounce) can crushed pineapple with juice 

  • Icing

  • 1 (8 ounce) package cream cheese
  • 1 3/4 cups confectioners’ sugar
  • 1/2 cup chopped walnuts (if desired)
  • 1/2 cup butter
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 11×7 inch baking pan.
  2. In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla. Beat until smooth and pour into 11×7 inch baking pan.
  3. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Don’t overcook. Cake will be moist.
  4. For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners’ sugar until light and fluffy. Fold in 1/2 cup nuts. (I normally don’t add the nuts to the icing.)

I sometimes add about ¾ cup of coconut, estimated amount, to the cake batter before baking.

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