Recipes - Cakes, Cookies

Yes, I know this may be a bad time to start this thread, as many are on a slimming diet, but I found this recipe, and have Flapjacks in the oven right now. Mine is slightly different, but the one in the link is SO easy - with pictures and all. :D

http://www.ukstudentlife.com/Britain...g/Flapjack.htm

Here's one I'll try next... why didn't I see that, I have almond essence. I'm using honey instead of syrup, and I put in a few cut up walnuts. I also sprinkle with cocunut.

Ingredients

4 oz (110 g) light brown soft sugar
6 oz (175 g) butter
1 dessertspoon golden syrup
6 oz (175 g) porridge oats
a few drops of almond essence

Pre-heat the oven to gas mark 2, 300°F (150°C).

You will also need a 7? inch (19 cm) square baking tin, 1? inches (4 cm) deep, lightly greased.

To start, place the sugar, butter and golden syrup together in a medium saucepan and heat until the butter has melted. Then remove the saucepan from the heat and stir in the porridge oats and a few drops of almond essence.

Now, press the mixture out over the base of the prepared tin, and bake in the centre of the oven for 40 minutes. Allow to cool in the tin for 10 minutes before cutting into oblong bars. Leave until cold before removing the flapjacks from the tin, then store in an airtight container.

Here's one I HAVE to try!!

MOCHA ICE CREAM CUPCAKES!

http://teamsugar.com/group/462643/recipes/529354
Mocha Ice Cream Cupcakes

Makes 6 cupcakes
Prep Time: 30 min (plus 1 hour for chilling)

One 12-count box sugar ice cream cones
4 tablespoons unsalted butter, melted
3/4 cup almonds, toasted and chopped
One 3-ounce bar semisweet chocolate, plus more for shavings
3 cups coffee ice cream, softened
1/2 cup chocolate-covered espresso beans, finely chopped
1/2 cup heavy cream
1 tablespoon confectioners' sugar

1. Using a food processor, grind the ice cream cones into fine crumbs. Transfer to a medium bowl and stir in the butter. Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides of each cup. Spoon 1 tablespoon almonds into each cup.

2. In a small, microwaveable bowl, melt 3 ounces chocolate at medium power in intervals, stirring occasionally. Top the almonds with the melted chocolate to cover. Freeze for 10 minutes.

3. Spoon about 2 tablespoons ice cream into each muffin cup. Sprinkle 1 tablespoon chopped espresso beans onto the ice cream and flatten with the back of a spoon. Add another 2 tablespoons ice cream and the remaining almonds and flatten again. Add the remaining ice cream and espresso beans, and flatten. Freeze for at least 1 hour.

4. Whip the cream and confectioners' sugar until soft peaks form.

5. Run a knife around the edges of the muffin cups to remove from the pan. Top the cakes with the whipped cream and chocolate shavings.

Any more cakes, cookies?

Snickerdoodles!!!!

Buy Pillsbury Sugar Cookie roll. Take a tablespoon of the dough and roll it in a ball. Then roll the ball in a mixture of cinnamon sugar. Place on a cookie sheet and bake as directed on the package.

YUMMY!!!!!!

ok i just have to post my weight watchers florentine cookies, beware all my weight watcher friends, they are to die for, and even yummier if you keep them in the fridge, they are great to make as gifts at xmas time too, i save them for special occasions as i just cannot stop at one..

So here goes

FLORENTINES Makes 24 1 and half points per biscuit, so you have to make sure you make 24 for that to be correct ok.

2 and half cups of weight watchers tropical breakfast (the recipe is on the back of the packet).
2/3rds cup (160) ml of sweetened condensed milk, I buy the LITE version which makes it even better for us.
100 grams glace cherries,roughly chopped.
100grms dark cooking chocolate, roughly chopped.

Method:

preheat oven to 180 degress celsius. line 2 baking trays with baking paper.

Combine cereal, condensed milk,and cherries in a large bowl.

Drop tablespoons of mixture onto prepared tray, shaping into round biscuits

Don't worry if they seem not to stick together very well, they do in the end, just make sure when you take them off the tray you leave them a few secs before removal, otherwise fall to bits.

Place chocolate into a microwave safe bowl, microwave on high for 1 minute, stir with a metal spoon, microwave another further minute or until melted and smooth when stirred.

Using a small palette knife thinly spread chocolate on the base of each cookie.

Cool to set, chocolate side up, on a wire rack, store in an airtight container for up to three days, believe me they won't even last that long, i also think you could drizzle some white or dark chocolate on the top, if you have one of those special little utensils for doing that, as i see in the stores they sell florentines and they look like that.

Good luck and ENJOY, they are simply delicious.

Oatmeal Cake w/ Broiled Icing



For the Cake
1 cup quick cooking oats
3/4 cup water, room temperature
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
4 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/2 cup light brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract

For the Broiled Icing
1/4 cup packed light brown sugar
3 tablespoons unsalted butter, melted and cooled
3 tablespoons milk
3/4 cup sweetened, shredded coconut
1/2 cup chopped pecans (optional)

Preheat oven 350 degrees, with rack in the middle position. Spray an 8x8 inch baking sheet with nonstick cooking spray.

Combine the oats with the water in a small bowl until the water is absorbed. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg and cinnamon. In a third bowl (if using a standing mixer, use your mixer bowl), combine the granulated sugar, brown sugar, and butter and beat until combined. Add vanilla and sugar and mix until combined. Add the flour mixture and beat the ingredients together. Finally, add the oats and mix until the ingredients are combined.

Using a spatula, smooth the batter until it is even across. Bake 30 to 35 minutes. The cake can be tested by inserting a toothpick into the center. If the toothpick comes out clean, it's ready to come out of the oven.

While letting the cake cool, turn on the broiler of your oven and move the oven rack down so that 8-10 inches are between the element and the rack. Whisk together the icing ingredients in a bowl. Once the cake has cooled slightly, pour the mixture onto the cake. Broil the cake for up to 5 minutes, until the top is golden.

Let the cake cool completely.

C.M.P. Dessert


1 1/2 cups flour
3/4 cup margarine
1 cup unsalted peanuts
1/4-1/2 cup unsalted peanuts, chopped
1/4 cup peanut butter
18 ounces cream cheese
1 cup confectioners' sugar
1 (16 ounce) container Cool Whip, divided
1 box instant chocolate pudding mix
1 box instant vanilla pudding
2 1/2 cups milk
1. Mix flour, margarine and 1 cup peanuts.
2. Mixture will be lumpy.
3. Spread into a 9x13 dish.
4. Bake at 350 degrees for 20 minutes.
Mix peanut butter, cream cheese, confectioner's sugar and 8
oz cool whip.
5.
6. Add to 1st layer that you baked.
7. Refrigerate this now, while making the 3rd layer.
8. Combine the 2 puddings and milk in a bowl, pour over 2 layers.
9. Top the dessert with the other 8 oz of Cool Whip, sprinkle with chopped peanuts.
10. Refrigerate and chill upon serving.

I loved these when I was a kid, they are yummy, and healthy!


All Natural Dandy Candies
(4H Club)


1/3 c. honey
1/2 c. oatmeal
1/2 c. peanut butter
1/2 c. non-fat dry milk


Mix all ingredients ina bowl. ROll batter into walnut sized balls or into tootsie roll sized logs. Place on a plate or in a container and keep in a freezer.

Will keep well for many weeks like this.

Funny Cake


2 unbaked piecrusts

Cake
2 1/2 c. flour
1 1/2 c. sugar
1 tsp. vanilla
2 tsp. baking powder
1/2 c. butter
1 c. milk
2 eggs
1 tsp. salt

Sauce
1 c. sugar
1/2 c. cocoa
3/4 c. hot water
1/2 tsp. vanilla


Mix sugar, cocoa, hot water and vanilla in a pot. Bring to a boil and remove from heat.

Beat eggs, sugar and butter until light and fluffy. Add in vanilla, milk and rest of dry ingredients.

Put 2/3 of the chocolate sauce in the bottom of 2 pie shells. Add cake batter on top. Drizzle rest of sauce over the top of the cakes.

Bake at 350* for 30-35 minutes.

Chocolate Cake
(mom’s recipe)

2 c. flour
2 c. sugar
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
3/4 c. cocoa
1 tsp. vanilla
1/2 c. oil
2 eggs beaten
1 c. milk
1 c. coffee

Mix dry ingredients till well blended. Add liquids and blend well. Will be very sloppy batter, not thick.

Pour into two 8x8 pans or one 9x13 pan. Bake at 350* for 35 minutes.

Hot Milk Sponge Cake
(from Greta Weave, 4H leader)


4 eggs
2 c. sugar
2 c. flour
2 tsp. baking powder
1 c. scalded milk
1/2 c. butter or margerine
1 tsp. vanilla


Beat eggs well. Add in sugar. Beat until creamy. Add in flour and baking powder. Mix to combine.

Heat milk on stove with margerine and vanilla. Heat until bubbles form around rim of pot and all margerine is melted. Will be almost boiling. Add in vanilla before mixing into cake batter.

Add milk mixture to batter and blend until smooth.

Bake at 350*
For cakes bake 35 minutes. For cupcakes, bake 20 minutes.

Lemon Sponge Custard


1/4 c. flour
1 c. sugar
1/4 tsp. salt
1/2 c. lemon juice
2 egg yolks
1 c. milk
2 egg whites beaten to soft peaks
1 Tbsp lemon zest

Mix flour, sugar, salt. Mix in lemon zest, lemon juice, egg yolks and milk. Fold in beaten egg whites (soft peaks). Pour into baking dish. Set into pan of hot water. Bake for 50 minutes at 350*.

Molasses Crumb Cake
(from Times News Recipe booklet)

4 c. flour
2 c. sugar
1 tsp. salt
1 c. margerine cold
1 1/2 c. dark molasses, karo and honey (1 c. molasses/ 1/3 c. karo, balance honey)
2 c. boiling water
2 tsp. baking soda

Mix flour, sugar, salt and margerine with pasty blender to form crumb mixture. Reserve 1 c. crumbs.

Boil water and pour in molasses, karo and honey. Stir until blended. Add baking soda and pour over crumbs in the mixing bowl while molasses mixture still foaming. Stir to combing, but leaving lumps of crumbs in batter. Pour into a 9 x 13 inch pan. Sprinkle reserved crumbs on top. Bake 45 - 50 minutes at 350*.

Fudgy Peanut Butter Pie

Crust
1 prepared graham cracker crust
6 oz. semi or bitter sweet chocolate chips melted

Filling
3 Tbsp. butter softened
1 1/2 c. smooth peanut butter
1/4 c. plus 2 Tbsp. sugar
3/4 c.Ricotta cheese
1 c. heavy whipping cream
1 Tbsp. sugar
1/2 tsp. vanilla

With electric mixer, mix butter, peanut butter and sugar for 2 minutes until smooth. Add ricotta and mix for 1 minute more.

In separate bowl, whip cream with 1 Tbsp sugar and 1/2 tsp. vanilla until it holds a soft peak. Gently fold cream into peanut mixture making sure to incorporate all of the cream. Spoon filling into prepared shell, and refridgerate for 1-2 hours. Drizzle the remaining melted chips over the top of the pie and serve.

Crust
With rubber spatula, smooth 2/3 of the melted chocolate over the bottom of the crust and part way up the sides. Put crust in freezer while making the filling. Save the rest of the melted chips for garnishing the top of the pie.

Seven Layer Cookie


Melt one stick of margerine in a 9 x 13 inch pan.

Sprinkle 1 c. of graham cracker crumbs over margerine

Sprinkle 1 c. coconut over graham cracker crumbs

Sprinkle half a package of semi sweet chocolate chips

Sprinkle on half a package of butterscotch chips

Pour 1 can of sweetened condensed milk over top of chips

Sprinkle 1 1/2 c. chopped walnuts on top of it all

Bake at 350* for 30 minutes.

Snickerdoodles


1 c. margerine or butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1/4 tsp. salt
1 tsp. baking soda
2 Tbsp. sugar
2 tsp. cinnamon

Cream together sugar and margerine and eggs. Add in flour, cream of tartar, baking soda, and salt. Mix well and refrigerate until chilled and stiff, at least 2 hours.

When ready to bake, roll into walnut sized balls. Dip into cinnamon and sugar mixture. Place on cookie sheet 2” apart and bake at 400* for 8-10 minutes.

This is from one of my favorite picture books, Thundercake!


Thunder Cake
(Patricia Polacco’s recipe)


1 c. crisco
1 3/4 c. sugar
1 tsp. vanilla
3 egg yolks
3 egg whites beaten to stiff peaks
1 c. cold water
1/3 c. pureed tomatoes
2 1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. salt

Blend all wet ingredients together. Mix in dry ingredients. Fold in egg whites.

Bake in a 9 x 13 inch cake pan and dust with powdered sugar when cooled.

Ok, I think this is my last one for now, lol. Was on a roll ;)


Watergate Cake and Frosting

Cake
1 box white cake mix
1 large box instant pistachio pudding
3 eggs
1 c. oil
1 c. ice cold ginger ale
1/2 c. walnuts chopped

Mix all ingredients together. Pour batter into a 9x13 greased pan. Bake at 350* for 35-40 minutes. Cool completely before frosting.


Frosting
2 pkgs. dream whip
1 box pistachio pudding
1 1/4 c. cold milk

Combine ingredients in a large mixing bowl. Use an electric handheld mixer and beat until thick and creamy. Spread onto cooled cake and refrigerate cake.

ALL the recipes sound wonderful. But I ain't no effing Martha Stewart so I go the cheap and easy way. RICHARD, don't even think about it.

I came across this recipe and thought they sound yummy, can't remember what they're called, so I'll call them...

Almond cookies

50 g peeled almonds
50 g marcipan
150 g flour
1 tsp baking powder
120 g butter
60 g sugar

Mix all ingredients, except flour and baking powder, in a foodprocessor. Stir the ingredients well. Then pour the flour and baking powder in, and mix it in on low speed. Put the dough in foil and leave in fridge for 30 min.

Now, roll about 50 balls and mash them a bit with a fork. Put on baking sheet and bake 8-10 min. on 175 C. (medium to low I think)


BTW!! Does the "c" in all your recipes stand for cup?

Quote:

---

Originally Posted by Randi

I came across this recipe and thought they sound yummy, can't remember what they're called, so I'll call them...

Almond cookies

50 g peeled almonds
50 g marcipan
150 g flour
1 tsp baking powder
120 g butter
60 g sugar

Mix all ingredients, except flour and baking powder, in a foodprocessor. Stir the ingredients well. Then pour the flour and baking powder in, and mix it in on low speed. Put the dough in foil and leave in fridge for 30 min.

Now, roll about 50 balls and mash them a bit with a fork. Put on baking sheet and bake 8-10 min. on 175 C. (medium to low I think)


BTW!! Does the "c" in all your recipes stand for cup?

---

I HAVE to make these!!! I love marzipan!!! My favorite of all "cookies" from Sweden were "Mazariner", or almond cookies that were like little filled cups with almond paste. YUMMMMM!!!



In my recipes, the abbreviations are as follows:

C = cup
tsp = teaspoon
tbsp = tablespoon
oz = ounce
lb = pound
pt = pint (16 liquid ounces, or 2 cups)
qt = quart (32 liquid ounces, or 4 cups)

LOL! I LOVE marcipan too, that why I saved this recipe. If you make it before me, do let me know how it turns out! ;) The thing is, I don't have a foodprocessor, but I'll think of another way - I could probably grind it.

Thanks for the meassures, I thought that "c" might be a cup - but how big a cup! A normal coffee cup, or a mug? My guess would be 2 deciliters. Anyway, I posted a conversion table in one of the other recipe threads. :p

Oh yes, I know mazarin cake. :) In this link there's a classic one - see picture right side!
http://www.opskrifter.dk/Opskrift_10...ml?g_comment=1

ok.. now I´m hungry.... LOL...

there´s this marshmallow/rice crispies treat... so easy I forgot... LOL

you melt the marshmallow in with something... (milk, water... not sure) LOL .. not too watery

then add the rice crispies or frosted flakes or whatever cereal you want and make lil balls or place in a bowl and cut...

and there you have....

haha.. will check what the marshmallow is melted with and edit ;)

Quote:

---

Originally Posted by Randi

Thanks for the meassures, I thought that "c" might be a cup - but how big a cup! A normal coffee cup, or a mug? My guess would be 2 deciliters. Anyway, I can it up. And I posted a conversion table in one of the other recipe threads. :p

Oh yes, I know mazarin cake. :) In this link there's a classic one - see picture right side!
http://www.opskrifter.dk/Opskrift_10...ml?g_comment=1

---

U.S. to Metric
Capacity
1/5 teaspoon = 1 ml
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 fluid oz. = 30 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters

Weight
1 oz. = 28 grams
1 pound (16 ounces) = 454 grams

Metric Weight
30g = 1 ounce plus a large pinch (haha)
125 grams = 1/4 pound plus 1/4 ounce
250 grams = 1/2 pound plus less than an ounce
500 grams = 1 pound plus 1 2/3 ounces
0.750 kg = 1 1/2 pounds plus about 2 1/2 ounces
1 kg = 2 pounds plus about 3 1/2 ounces


Weight
1 gram = .035 ounce
100 grams = 3.5 ounces
500 grams = 1.10 pounds
1 kilogram = 2.205 pounds
1 kilogram = 35 oz.

Cooking Measurement Equivalents
16 tablespoons = 1 cup
12 tablespoons = 3/4 cup
10 tablespoons + 2 teaspoons = 2/3 cup
8 tablespoons = 1/2 cup
6 tablespoons = 3/8 cup
5 tablespoons + 1 teaspoon = 1/3 cup
4 tablespoons = 1/4 cup
2 tablespoons = 1/8 cup
2 tablespoons + 2 teaspoons = 1/6 cup
1 tablespoon = 1/16 cup
2 cups = 1 pint
2 pints = 1 quart
3 teaspoons = 1 tablespoon
48 teaspoons = 1 cup

Mazariner

Basic pastry dough:
100g butter
3/4 dl sugar
1 egg yolk
1 1/2 dl flour

Cream butter and sugar together. Stir in the egg yolk. Add the flour and work the dough with your hands till well blended and smooth. Chill until ready to use.

Filling:
100g. butter
1/2 dl. sugar
225g. almond paste
3 eggs
1/2 dl flour

Frosting
2 dl powdered sugar
2 tbsp water

Preheat oven to 175* C. prepare the pastry dough. Shape the dough into a long log and cut into 18 pieces. Press each piece into a buttered muffin tin to coat the bottom and the sides.

To make the filling, beat together the butter, sugar and the almond paste. When creamy and free from lumps, beat in the eggs one at a time.

Stir in the flour. Blend well. Spoon the filling into the dough lined muffin tins. Bake for 20 to 25 minutes, or until golden. let cool for 5 minutes and gently unmold from tins.

Stir the powdered sugar with the water to make a thin glaze; spread on top of the pastries while still slightly warm. Or simply sift the powdered sugar over the pastries. Serve mazarins warm or at room temp. Makes 18.

Seems that yours are completely different. LOL! They sound extremely yummy, I'll have to try them! :D

Saffron Bread
(This is a Christmas bread)

1 envelope active dry yeast or 50g fresh yeast
1/2 dl warm water
100g. butter
2 dl light cream
1 dl sugar
1/2 tsp salt
1 egg
1/2 g. powdered saffron
8 dl/ 400g. flour
beaten egg
raisins

In large mixing bowl, dissolve yeast in the warm water. In small saucepan, melt the butter. Stir in the cream to the butter, and pour the lukewarm mixture into the yeast. Beat in the sugar, salt, egg and saffron. Gradually stir in the flour and work the dough till smooth. Cover and let rise for 30 minutes.

Turn dough onto lightly floured surface and knead until smooth and shiny. Pinch off small pieces of dough. Shape into 1cm wide strips about 18cm long. Shape how you please, or into the Lussekatter shape attached below (like an S shape, with ends turned in).

Place buns on a baking sheet and cover with cloth. Let rise till double, about 1 hour. Garnish with a raisin in each curl, and brush with beaten egg.

Bake in a preheated oven 200*C for 10 to 12 minutes. Makes 20 saffron buns.


I make both of these pastries almost every year for Christmas.

Quote:

---

Originally Posted by Husky_mom

ok.. now I´m hungry.... LOL...

there´s this marshmallow/rice crispies treat... so easy I forgot... LOL

you melt the marshmallow in with something... (milk, water... not sure) LOL .. not too watery

---

You melt the butter, and then add the marshmallow to it to melt that into the butter.

LOVE me some rice krispie treats. Those store bought ones DO NOT do justice to home made ones!

Thanks Jenn!!

The Dandy Candies and Seven Layer Cookies are on my list to make next week. Can you tell I like "easy"???? :eek:

Today I made doggie Christmas cookies and they turned out great - according to Myndi and Sparky anyway!!!

Quote:

---

Originally Posted by Randi

Seems that yours are completely different. LOL! They sound extremely yummy, I'll have to try them! :D

---

I found pictures, and posted them on the recipe thread. They do look totally different, lol. I think you Scandinavians use a lot of almonds, blended and what not, and it's just so darn good!!

My first choice for student exchange was Denmark, but they didn't have enough host families, so I went to Sweden. I can't complain though. I loved it there. The food, well, some was good, some eh. They have this sausage stuff called KORV. I am NOT a fan of it!! Their ice cream was to die for, as were their pastries and candies!! I fell in love with gyros over there (they called them kebabs), and Swedish pizza with tuna and shrimp.. YUMMMM!!!

I think I found the recipe for the cookies I tried in Scotland recently, at the Glenturret Restaurant. They were SO yummy! :p

<table border="0" cellpadding="0" cellspacing="0" width="99%"><tbody><tr><td id="title" style="border-top: 1px solid rgb(238, 238, 206); border-left: 1px solid rgb(238, 238, 206); border-right: 2px solid rgb(221, 221, 157); color: rgb(140, 170, 158); padding-left: 10px; padding-right: 10px;" align="left" bgcolor="#ffffcc" nowrap="nowrap">CARAMEL SHORTBREAD</td><td style="border-bottom: 1px solid rgb(238, 238, 206);">
</td></tr><tr><td style="border-left: 1px solid rgb(238, 238, 206); border-right: 2px solid rgb(221, 221, 157); border-bottom: 2px solid rgb(221, 221, 157); padding: 20px;" colspan="2" bgcolor="#ffffcc"><!----><!--CARAMEL SHORTBREAD-->BASE:
1 1/4 c. flour
1/2 c. butter
2 tbsp. sugar
CARAMEL FILLING:
1/2 c. butter
3/4 c. soft brown sugar
2 tbsp. corn syrup
1/2 tsp. vanilla extract
1/2 can sweetened condensed milk
TOPPING:
1/2 pkg. semi-sweet chocolate squares
Base: Blend butter and sugar until smooth. Add the flour and rub to a crumbly consistency; continue until a smooth paste is formed. Press mixture into a greased 9 x 9 inch pan, prick well with a fork (through to bottom) and bake in 300 degree oven for 15 minutes. Remove and allow to cool.Filling: Place all ingredients (except vanilla) in saucepan and melt slowly. Bring to the boil and stir for 5 minutes. Remove from heat and stir in vanilla, beat mix with spoon until it starts to thicken and cool slightly. Pour over shortbread base.
Melt chocolate according to directions on package, pour over caramel mixture. When tray is cool cut into squares as desired. These can be frozen or kept for 1-2 weeks in the refrigerator.

</td></tr></tbody></table>
Then, it could be this one:

<table border="0" cellpadding="0" cellspacing="0" width="99%"><tbody><tr><td id="title" style="border-top: 1px solid rgb(238, 238, 206); border-left: 1px solid rgb(238, 238, 206); border-right: 2px solid rgb(221, 221, 157); color: rgb(140, 170, 158); padding-left: 10px; padding-right: 10px;" align="left" bgcolor="#ffffcc" nowrap="nowrap">RICH MAN'S SHORTBREAD</td><td style="border-bottom: 1px solid rgb(238, 238, 206);"> </td></tr><tr><td style="border-left: 1px solid rgb(238, 238, 206); border-right: 2px solid rgb(221, 221, 157); border-bottom: 2px solid rgb(221, 221, 157); padding: 20px;" colspan="2" bgcolor="#ffffcc"><!----><!--RICH MAN'S SHORTBREAD-->1/2 c. unsalted butter, softened
4 1/2 tbsp. super fine sugar
1 1/3 c. all-purpose flour
TOFFEE TOPPING:
1/2 c. unsalted butter
4 1/2 tbsp. corn syrup
1/2 (14 oz.) can (2/3 c.) sweetened condensed milk (do not use evaporated milk)
1/4 tsp. vanilla extract
CHOCOLATE GLAZE:
7 oz. semi-sweet chocolate
To make Shortbread: Preheat oven to 350 degrees. In small mixer bowl, cream butter and sugar at medium speed of electric mixer until light and fluffy. Stir in flour with wooden spoon. Press into 10 x 6 x 1 1/2 inch baking dish. Bake at 350 degrees for 20 to 25 minutes until golden brown. Cool in pan; set on rack.To make Toffee Topping: In heavy medium saucepan, combine butter, sugar, corn syrup, and condensed milk. Bring to boiling over medium- high heat, stirring constantly. Boil for 5 minutes, stirring constantly. Stir in vanilla. Quickly pour over cooled shortbread, spreading evenly. Cool on rack at least 1 hour.
To make Chocolate Glaze: In top of double boiler, melt chocolate. Pour over cooled Toffee Topping, spreading evenly. Cool on rack several hours until set. Cut in bars and serve.

</td></tr></tbody></table>

Pecan Pie

Ingredients:
3 eggs
1 cup sugar
1 cup light corn syrup
2 tablespoons butter, melted
2 tablespoons almond-flavored liqueur, such as Amaretto
1 teaspoon vanilla
1 cup pecans
1 pie crust (9 inch size), unbaked or frozen
Turn this recipe into a puzzle! [click]

Directions:

Preheat oven to 350 degrees.

In a medium bowl, slightly beat eggs with a fork. Add sugar, corn syrup, butter, almond liqueur and vanilla; stir until blended. Stir in pecans. Pour into pie crust.

Bake 50 to 55 minutes, or until a knife inserted halfway between center and edge comes out clean and center of pie appears barely set.

Cool on wire rack.

oh my.. completely forgot about this one...

and now that I´m on a baking mood.. haha.. I´ve made a few cakes I got recipe from the web..a few were yuck.. a few good.. but some were soooo good..

anyway.. here´s a pie one from me... super easy..

Lemon pie

1 philadelphia cream cheese bar (190 gr)
1 can of condensed milk (lechera)
1/2 can of evaporated milk
5-6 lemons (juice) (green small ones not yellow big ones)

blend everything and pour to some graham premade crusts.. refrigerate and voilá.. now eat.. yummy.. :)

you can make two of these out of those measurements.. or one reaaaaally at the top and a few mixture left.. I´d make two.. they won´t last long here.. hehehe

Like me, some of you love marcipan. Here's another recipe with marcipan. I have not made it yet, but I do wonder if you can use normal mashed potaoes - I have never ever used instant mashed potatoes and I can't imagine why you would do that.

I've had these in Spain, they're SO yummy, but I think they're sold only at Easter and only in certain parts of Spain.


Panellets de Pinyones

Ingredients:

2 1/4 pounds of raw almonds ( 1 Kg )
2 1/4 pounds of sugar
1 box of instant mashed potatoes (dry)
1 egg
pine nuts

Mash the almonds. Put in a big bowl the mashed almonds, make a hole in the center and add the sugar to the hole. Prepare the mashed potatoes with 2 glasses of almost boiling water and the contents of the box. Pour it (very hot to mix easily ) on top of the sugar and mix everything together until you get a compact paste. Let it rest until the paste is cold. Form the paste into little balls (about 1 inch diameter), soak them with beaten egg, roll them in the pine nuts until covered. Bake at 375 F, 8-10 minutes. You can change the flavors, adding to the paste shredded coconut, instant coffee, cocoa...

I made this Tosca cake today with lots of almonds, it's SO yummy. There are 12 slices and I hope it freezes well. :)

Anyone want the recipe? If so, I'll translate it tomorrow.

Quote:

---

Originally Posted by Randi

I made this Tosca cake today with lots of almonds, it's SO yummy, but a bit pricey. There are 12 slices and I hope it freezes well. :)

Anyone want the recipe? If so, I'll translate it tomorrow.

---

Yes please. It looks delish. I love anything with almonds.

Husky Mom, you add butter to melt marshmallows for Rice Crispie Treats. Or corn flake treats. With the cornflake ones, we used to add green food coloring and shape them like wreaths for the holidays!
Claudia

OK, this is the Tosca cake and it's really yummy and quite easy! Especially if you buy ready made almond flour.

Tosca cake

120 gram butter (room temperature)
250 sugar
4 eggs
250 gram almond flour (you can blend that yourself)
130 gram wheat flour
1 tsp. baking powder

Mix flour, almond flour and baking powder.

Whip softened butter and sugar until white (I didn't whip that long, though) in a large bowl. Stir in two eggs at a time and mix well, then fold the flour mixture in.

Glazing:

80 gram butter
80 gram sugar
1 tsp. honey
80 gram almond flakes

Put this in a pot and boil for a few min. until it's all melted. Let it cool off a bit.

I poured the doug into one of these:
http://whatscookingamerica.net/Q-A/SpringForm.htm
... but you can use another kind.

Smear the glazing on top of the dough and bake until it bubbles and is light golden (175 Celsius = low) for about 30 min. or until a knife inserted halfway between center and edge comes out clean and center of pie appears barely set.

Serve with whipped cream, or creme fraice 30%.

Enjoy! :)

Hint: You might want to use 240 g of sugar, rather than 250 g. Btw, it freezes well.

I have a former medical director who did his residency at Tulane Medical Center in New Orleans. He introduced us to a yummy sweet treat, Mardi Gras King Cake! YUM! It is a sweet cinnamon dough, sort of like a Cinnabon roll but not sticky. Then an icing of powdered sugar, water and a little lemon juice. Then granulated sugar, colored yellow, purple and green for Mardi Gras. He told us that in New Orleans, they hide a tiny plastic baby in the cake, and the person who gets the piece with the baby will have good luck for the year. I'm going to try making one for the gang at work but without the baby.

I saw this recipe on the Web... it's like the Chicago version of king cake (source: blog.nola.com)---

1 can refrigerated cinnamon rolls, with icing

Purple, green and gold sugars

Separate the cinnamon rolls and roll them out by hand so each looks like a hot dog. Pinch together into a ring. Shape the roll into an oval, pinch the ends together, and place on a cookie sheet. Cook as directed.

Ice the tops with the white icing and sprinkle with the sugars, alternating as you go around the oval.


I wish I had time to make a sweet dough. Should have done it yesterday.

http://2.bp.blogspot.com/_mlkjtmR9zJ...25282%2529.jpg

I just watched the British Bake-off. This was called "Tea Party." One contestant made scones with raisins in, but I hate raisins in cake.

Years ago I had a 7-eleven scone that I really liked, do you know them? They're not too sweet. Have you ever made scones yourself?

I found some recipes here - which would you go for?
http://www.bbc.co.uk/search?q=scones