Sour cream coffee cake

Ingredients

Streusel mix:
1/2 cup brown sugar – packed
2 tbsp flour
2 tbsp cinnamon
2 tbsp melted butter
Cake mix:
1/2 cup soft margarine
2 eggs
1 cup sugar
1 cup sour cream
2 cup flour
1/2 tbsp baking soda

1 tbsp baking powder

How to prepare

Mix streusel ingredients well and set aside cream the soft margarine, and add the Eggs and beat well add sugar and beat again, add sour cream beat all very well, and Set aside sift together (or stir together gently) the flour, baking soda, and Baking powder add – flour mixture to marg/egg/sugar mixture stir – gently until Well mixed add – 1 tbsp vanilla and stir in gently put – in a buttered and floured Pan first 1/2 of batter, then most (80 – 90%) of streusel mix, then rest of batter, Then rest of streusel mix on top (use a round pan with the tube/post whatever you Call it in the middle) preheat oven to 350, bake for 45 minutes

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Ultimate cheesecake

Ingredients

Cheesecake crust:
2 cups cinnamon graham crackers -ab 26
6 tbsp butter, melted

filling:
3 (8 oz pkgs) cream cheese, softened
1-1/3 cups sugar

3 eggs
1/4 cup fresh lemon juice
1 tbsp grated lemon peel
2 tsp vanilla extract

topping:
2 cups sour cream

3 tbsp sugar
1 tsp vanilla

glaze:
1/2 cups sugar
1-1/2 tbsp cornstarch
1/4 tsp salt
3/4 cups water
1/3 cups fresh lemon juice
1 egg yolk
1 tbsp butter
2 tsp grated lemon peel

How to prepare

Preheat oven to 350

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Perfect sugar cookies

Ingredients

1/2 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1 tsp pure vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking powder

How to prepare

1. Preheat oven to 375 degrees f. Lightly grease baking sheets.
2. Combine butter and sugar in a bowl and beat until light and fluffy. Beat in egg and vanilla extract. Mix the dry ingredients together and sift into butter mixture; stir until well-blended. Dough should be very stiff. Chill 1-2 hours.
3. Divide dough into quarters. Roll out one piece of dough to 1/4″ thickness on lightly-floured board. Dust top with flour and cut with cookie cutters.
4. Place cookies on a baking sheet and bake 8-10 minutes or until cookies are light brown around the edges. Cool on a wire rack.
Makes 3 dozen cookies.
Prepared 12/19/94 by donata maggipinto, food & entertaining specialist for williams-sonoma. From: mike n maty

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Fantastic Hot Fudge Sauce

Ingredients

1 1/2 cups corn syrup
3/4 cup cocoa
1/4 tsp salt
2/3 cup butter
1 tsp Vanilla

How to prepare

In a saucepan, combine corn syrup, cocoa and salt. Stir constantly over med heat until mixture begins to boil. Reduce heat and simmer for 3 minutes. Remove pan from heat and stir in butter and vanilla. Makes 2 cups of sauce. Keeps well in the fridge and can be re-heated. Great with vanilla ice cream.

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Butter pecan turtle bars

Ingredients

Crust:
2 cups flour
1 cup brown sugar
1/2 cup softened butter
1 cup pecan halves
Caramel:
2/3 cup butter
1/2 cup brown sugar
1 cup milk chocolate chips

How to prepare

Preheat oven to 350 degrees. Crust: combine flour sugar and butter; mix well. Pat firmly in 9×13 pan; sprinkle pecans on top. Caramel layer: in a heavy saucepan over med heat cook butter and sugar, stir constantly; boil 1/2 – 1 minute. Pour evenly over crust. Bake 18 – 22 minutes or until layer is bubbly. Remove from oven and immediately sprinkle chocolate chips over top. Allow to melt 2 – 3 minutes; swirl for marble effect. Cool completely before cutting. Makes 3 – 4 dozen.

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Vanilla Bean Caramels

Ingredients

vegetable oil
1/2 cup firmly packed golden brown sugar
1/2 cup granulated sugar
1/2 cup light corn syrup
1/4 cup plus 2 tsp whole milk
1/4 cup plus 2 tsp condensed milk
1/4 cup heavy (double) cream
1/4 cup unsalted butter
1 vanilla bean, split lengthwise
pinch of salt

How to prepare

Line an 8″ square baking pan with foil, covering the bottom and sides. Brush generously with vegetable oil. In a heavy 3-quart saucepan over med heat, combine the brown sugar, granulated sugar, corn syrup, whole milk, condensed milk, cream, butter, vanilla bean, and salt. Stir constantly until the sugar dissolves and the mixture comes to a boil. Using a pastry brush, dipped in water, brush down the sides of the pan to prevent sugar crystals from forming. Raise the heat to medium-high and clip a candy thermometer onto the side of the pan. Cook, stirring slowly but constantly, until the thermometer registers 240 degrees Fahrenheit, about 10 minutes [ note: more like 15-20 minutes, by my tests]. from Williams Sonoma’s “Gifts from the Kitchen Remove the pan from the heat. Remove the vanilla bean and discard. Immediately pour the caramel into the prepared pan all at once; do not scrape the residue from the pan bottom. Let the caramel cool completely, about 2 hours.
Coat a cutting board with vegetable oil. Turn out the cooled caramel onto the board and peel off the foil. Oil a lg knife and cut the caramel into strips about 1 1/2 inches wide. Cut the strips crosswise into pieces 1 inch long, re- oiling the knife occasionally to prevent sticking. Wrap each candy in a piece of clear cellophane, waxed paper, or colored waxed paper, twisting the ends. Store in an airtight container at room temperature for up to 2 weeks. Makes about 3 dozen

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Galaktobourekos (Custard Tarts)

Ingredients

6 eggs
1 cup sugar
1 qt milk
6 tbsp cornstarch
1/3 cup water
1/4 cup butter (or margarine)
1 tsp vanilla extract
16 oz filo pastry sheets
12 lb sweet butter; melted
sugar, confectioners

How to prepare

Beat eggs in saucepan; add sugar and beat thoroughly; slowly add milk. cook over med heat, stirring occasionally.
Dissolve cornstarch in water; slowly add to milk mixture before it comes to a boil. Cook until mixture thickens and comes to a hard boil. Remove from heat; add 1/4 cup butter and vanilla.
Cut pastry sheets in to thirds or into 9×5″ pieces. Brush pastry with hot melted butter. Place about 1 tbsp custard filling at bottom left corner of strip and fold the right bottom corner over it into a triangle. Continue folding back and forth into a triangle and brushing with butter to end of strip.
Place triangles, cut side down, on greased cookie sheet. Brush tops with melted butter and bake at 375

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Pecan Cake Roll

Ingredients

4 eggs, separated
1 cup confectioners’ sugar
2 cup ground pecans
1 cup whipping cream
3 tbsp sugar
2 tsp baking cocoa
1/2 tsp vanilla extract
Chocolate shavings and additional confectioners’ sugar, optional

How to prepare

In a mixing bowl, beat egg yolks and confectioners’ sugar until thick, about 5 min.. In another bowl, beat whites until soft peaks form; fold into yolk mixture. Fold in pecans until well blended (batter will be thin). Grease a 15x10x1 in. baking pan; line with waxed paper and grease and flour paper. Spread batter into pan. Bake at 375’F for 10-15 min. or until cake springs back when lightly touched. Turn onto a linen towel dusted with confectioners’ sugar. Peel off paper and roll cake up in towel, starting with short end. Cool on wire rack 1 hour. Meanwhile, beat the cream, sugar, cocoa and vanilla in a mixing bowl until soft peaks form. Carefully unroll cake. Spread filling over cake; roll up again. Refrigerate. If desired, garnish with chocolate shavings and confectioners’ sugar. Yield: 10-12 servings. Note: This cake does not contain flour.

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Vanilla almond popcorn

Ingredients

8 qts popped corn (airpopped works better)
4 oz sliced almonds
2 cup sugar
1/2 cup light corn syrup
1 cup butter or margarine
1 tbsp salt

2 tbsp butter vanilla (found at any gourmet or cake shop)
1/2 tbsp baking soda

How to prepare

Melt butter, sugar and corn syrup over low heat add salt and bring to a boil, Stirring occasionally after five minutes, quickly stir in butter vanilla and baking Soda pour half over corn and mix repeat bake at 250

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Sweet Potato Pecan Pie

Ingredients

1 (9″) unbaked pie shell
1 lb sweet potatoes, cooked and peeled (2 med)
1/4 cup margarine
14 oz sweetened condensed milk
1 tsp grated orange rind
1 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs

Pecan Topping
1 egg
3 tbsp dark corn syrup
3 tbsp light brown sugar, firmly packed
1 tbsp margarine, melted
1/2 tsp maple flavoring
1 cup chopped pecans

How to prepare

Preheat oven to 350. In lg mixer bowl, beat hot sweet potatoes with margarine until smooth. Add remaining ingredients except pie shell and pecan topping ingredients; mix well. Pour into pie shell.
Bake 30 min.. Remove from oven; spoon Pecan Topping evenly over top. Bake 20 to 25 min. longer or until golden brown. Cool. Serve warm or chilled. Refrigerate leftovers. Pecan Topping: In sm mixer bowl, combine egg, corn syrup, brown sugar, margarine and maple flavoring; mix well. Stir in chopped pecans. Simply Delicious Desserts with Eagle Brand Sweetened Condensed Milk

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