White Raspberry Bars

 

(Double for 9x13 pan)

1/2 cup butter

12 oz White Chocolate Chips

2 eggs

1/2 cup sugar

1 cup flour

1/2 tsp salt

1 tsp almond extract

1/2 cup raspberry jam (a little extra)

1/4 cup sliced almonds

 

Heat oven to 325°....grease 8x8 pan

Melt butter on low, remove from heat and add half of white chocolate chips. (let stand, don't stir.)

In mixer beat eggs, gradually add sugar until lemon color. Stir in white chocolate mix, stir lightly and then lightly spoon in flour, salt and almond extract. Low speed until combined. Spread 1/2 the batter in pan and bake @325 for 15-20 min until edges are light golden. Stir in remaining batter with remaining chocolate chips. Set aside. When crust is cool spread jam on crust, gently spoon remaining batter on top. Sprinkle with almonds and bake at 325° for 25-30 minutes. Cool before cutting.

Gretchen’s Lemon Sheet Cake

 

Cake:

1 cup salted butter	1/2 tsp. salt
3/4 cup water	2 large eggs, room temp
2 cups sugar	1/2 cup sour cream
1 Tbs. lemon zest	1/4 cup lemon juice
2 cups flour	1 tsp. vanilla
1 tsp. baking soda	1/2 tsp. lemon extract

 

In a med. Bowl, add sugar, lemon zest, flour, baking soda, salt, and whisk all together. Add in eggs, sour cream, lemon juice and extracts – whisk all together. Add butter and water to saucepan over medium heat. Bring to boil. Remove from heat, add to cake mixture. Pour batter into greased 13x18” cookie sheet. Bake 18-22 min until golden, at 350 degrees. 

 

Glaze:

1/2 cup salted butter	3 Tbs. lemon juice
3 Tbs. milk	4 cups powdered sugar
1 Tbs. lemon zest

 

Start Lemon Glaze when there’s 10 min left of baking. Add butter & milk to the saucepan, bring to boil over med heat. Remove from heat, add lemon zest, juice & powdered sugar. Mix with electric beaters for smooth glaze. Pour over warm cake, use spatula to evenly spread. Cool before cutting.

 

Scotcharoos

 

1 c. light Karo Syrup
1 c. sugar
1 c. creamy peanut butter
6 c. Rice Krispies cereal
1 pkg. milk chocolate chips
1 pkg. butterscotch or peanut butter chips

Mix Karo syrup and sugar in saucepan and heat until it boils. Remove from heat and add peanut butter. Mix well. Add Rice Krispies cereal, mix well. Spread into greased 9x13 pan. Melt chocolate chips and butterscotch chips together and spread over Rice Krispie treats. Let chocolate setup before serving (put in fridge to harden chocolate).

German Chocolate Cake

German Chocolate Cake

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

1/2 cup water

4 eggs, separated

2 cups flour

1 tsp. baking soda

1/4 tsp. salt

1 cup butter, softened

2 cups sugar

1 tsp. vanilla

1 cup buttermilk

1 recipe Coconut-Pecan Filling and Frosting

 

Heat oven to 350°F. Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

 

Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

 

Add egg whites; stir gently until well blended. Pour into prepared pans.

 

Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely. Prepare Coconut-Pecan Filling and Frosting spread between cake layers and onto top of cake.

 

 

 

Coconut-Pecan Filling and Frosting

 

 

4 egg yolks

1 can (12 oz.) evaporated milk

1-1/2 cups sugar

3/4 cup butter, cut into small pieces

2-2/3 cups (about 1/2 of 14-oz. pkg.) BAKER'S ANGEL FLAKE Coconut

1-1/2 cups chopped pecans

1-1/2 tsp. vanilla

 

Whisk egg yolks and milk in large saucepan until blended. 

 

Add sugar and butter; cook, stirring constantly, over medium heat 12 min. or until thickened and golden brown. Remove from heat.

 

Add remaining ingredients; mix well. Cool to desired spreading consistency.

 

Pioneer Woman’s Tres Leches

Pioneer Woman’s Tres Leches

 

Cake:	Milk to soak cake:
1 c. all-purpose flour	2 can Evaporated milk
1 1/2 tsp. baking powder	2 can Sweet cond milk
1/4 tsp. salt	1/2 cup heavy cream
5 eggs, separate whites & yolks
1 c. sugar divided to 3/4 c & ¼ c	Whipped cream
1 tsp. vanilla	for the icing
1/3 c. milk	sweetened

Preheat oven to 350˚. Spray a 9x13 inch pan liberally until coated. Combine flour, baking powder, and salt in a large bowl. Separate eggs. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined. Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry. Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface. Bake for 25-30 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

Spread over the surface of the cake. Decorate cake with whole or chopped strawberries. 

Kara’s Rice Krispies

Kara’s Rice Krispies

 

6 cups Rice Krispies	1 Tbs. light corn syrup
1/2 cup unsalted butter	1 tsp. kosher salt
1/2 cup dark brown sugar	10 oz mini marshmallows
1/4 cup heavy whip cream	+1 additional cup to stir in

 

In a large heavy pot, melt butter over medium heat. Stir constantly. Reduce to medium, add brown sugar, whipping cream, corn syrup. Cook about 7 min, stir constantly. When thick and syrupy, add salt. Remove from heat. Stir in 10 oz. marshmallows until melted. Add Rice Krispies +1cup marshmallow. Stir until all coated. Press into greased 8x8 dish.

Persimmon Pudding

Persimmon Pudding

 

1 cup persimmon pulp	2 tsp. soda
1 cup sugar	1/2 tsp. salt
2 Tbs. melted butter	1 cup flour
1 egg beaten	1/2 cup milk
1/2 tsp. cinnamon

 

Mix in order given.  Pour into greased cans to 3/4 full.  Cover with foil and steam.  Serve warm with real whipped cream and a shake of nutmeg.

Pudim de Leite – Brazilian Flan

Pudim de Leite – Brazilian Flan

 

Custard:

4 eggs

2 – 14 oz sweetened condensed milk

2 cups whole milk

Caramel:

1 cup sugar, melted

 

Preheat oven to 350. Add all custard ingredients to blender and pulse until mixed. In a medium sauce pan, add sugar over medium – high heat. Stir constantly until completely melted. It will be golden/amber color. Immediately pour into the bundt pan and coat all sides of the pan. Careful, it will be hot!! Pour custard into the bundt. Place the bundt in a larger roasting pan that is filled with boiling water. Place all in oven. Cook for 1 hour 15 min.  It will set up as it cools. Unmold/turn bundt over onto a plate. Refrigerate overnight. 

Pumpkin Sheet Cake – Betty Crocker

Pumpkin Sheet Cake – Betty Crocker

 

4 eggs	2 tsp. baking powder
2 cups sugar	2 tsp. cinnamon
1 cup vegetable oil	1/2 tsp. salt
1 can (16oz) pumpkin	1/2 tsp. ground ginger
2 cups flour	1/4 tsp. ground cloves
1 tsp. baking soda

 

Beat eggs, sugar, oil until smooth. Stir in rest of ingredients. Spread in greased cookie sheet. Bake 25 minute at 350.  Cool and frost with cream cheese frosting.