Friday, February 19, 2010
Monday, February 8, 2010
Raspberry Cream Cheese Bars
Flour Girls and Dough Boys
1/2 lb. butter, softened
1 cup granulated sugar
2 cups all-purpose flour
1 cup rolled oats
12 oz. cream cheese
3/4 cup sweetened condensed milk
2/3 cups raspberry jam, softened
Cream butter and sugar in mixer until well combined. Add flour and oatmeal and mix gently to make a crumbly dough. Pat 2/3 of dough into buttered 9x13 dish. Set aside 1/3 dough for topping. Combine cream cheese and sweetened, condensed milk in mixer and beat until smooth, this will be a fairly thick mixture. Drop cream cheese mixture onto crust and spread. Soften jam until pourable and spread over cream cheese mixture. Crumble remaining dough onto top of raspberry preserves. Bake at 350 degrees for 40-45 minutes, or until crust is lightly browned.
Sunday, February 7, 2010
10-12 cups popcorn
1 1/2 C. crushed candy cane
8 oz. white chocolate or Almond Bark
1 tsp. peppermint extract
milk or dark chocolate
Pop 10-12 cups of popcorn and sprinkle with a little salt.
Crush candy canes very finely until you have enough for 1.5 cups and set aside.
Melt 8 ounces of white chocolate chips or Almond Bark.
After it is melted stir into the chocolate 1 to 1.5 tsp of Peppermint Extract. The chocolate may get a little lumpy, which is fine.
Pour chocolate over the popcorn and stir until it is evenly distributed.
Sprinkle the crushed candy canes over the popcorn and stir until it is all mixed again.
Pour the popcorn out onto a layer of wax paper.
While it is drying, melt some regular chocolate chips and drizzle over the popcorn.
Let harden before serving.
Meltaway Meringue Heart Cookies (makes 24-30)
3 large egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
3/4 c. C & H white sugar
red food coloring
crushed candy canes (about 1/4 c.)
Melted chocolate (your favorite kind)
Parchment paper or Silpat mat
Preheat oven to 200 degrees. Whip egg whites, cream of tartar, and salt in mixer until soft peaks form. Slowly add sugar and a few drops red food coloring. Beat until stiff peaks form and mixture is smooth and glossy (about 5 minutes).
Line a cookie sheet with parchment paper or Silpat mat. Put mixture in a pastry bag or gallon ziploc bag with a corner snipped off. Pipe out thick hearts (to make them thicker I ended up drawing one heart then another one on top of it) onto your cookie sheet and sprinkle with crushed candy canes. Bake at 200 degrees for 1 1/2 hours. Then, turn off oven and leave meringues in the oven to completely cool (overnight is best).
Next, melt your favorite chocolate and dip the bottoms of your cookies. Set on wax paper to dry.
When completely set, remove from wax paper and serve! You can also store them in an airtight container for up to 6 weeks.
*While you're at it you might as well use some of that chocolate & dip some cinnamon bears.....my latest guilty pleasure. mmmmmm!
Monday, February 1, 2010
My friend gave me this for Christmas and it is soooo good! We've loved it on pancakes, waffles, and even plain toast or homemade bread. I lick the spoon every time. :)
1/2 cup butter
1 cup sugar
1/2 cup buttermilk
1/2 tsp. baking soda
Mix the above ingredients in a saucepan and bring to a boil. Remove from heat and add 1/2 tsp. coconut extract.
Refrigerate until ready to use.