Okay, this is the recipe for the filling only, which is so yummy. When I made the entire recipe, the shortbread crust totally bonded with the pan. Could not budge it out, so we just ate the filling, which actually was like eating a pudding. Next time I am going to make this using a macadamia nut crust, but if you just use a shortbread crust from say . . . . a lemon bar recipe . . . be sure it is enough to cover a 9x13" pan.
2 (8oz.) packages cream cheese
1/4 cup sugar
1/4 cup milk
2 cups crushed pineapple, well drained
2 tsp. vanilla
2 cups coconut
2 Tbs. melted butter
(Pre-bake your shortbread crust for 15 minutes. Then add filling to hot crust.)
Cream the cream cheese, sugar, vanilla, and milk. Add drained pineapple and pour over hot crust. Mix coconut and melted butter. Sprinkle over the mixture. Bake 350 degrees for 20 minutes. Cool, and then chill well before serving.
Showing posts with label DESSERTS ~ Bars. Show all posts
Showing posts with label DESSERTS ~ Bars. Show all posts
Saturday, June 15, 2013
Tuesday, February 14, 2012
Peanut Butter Brownie Cookies
These are killer good.
Drop dough by rounded tablespoon 2 inches apart onto ungreased cookie sheets. Smooth edge of each to form a round cookie. (I use a small ice cream scoop so I don't have to round the edges.)
1 (19.5 oz) box Fudge Brownie Mix
1/4 cup butter, melted
4 oz cream cheese, softened
1 egg
1 cup powdered sugar
1 cup creamy peanut butter
Chocolate syrup, or prepared chocolate frosting
Heat oven to 350°.
In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky). Or use the Kitchen-Aid mixer on low speed just until it’s all mixed.
Drop dough by rounded tablespoon 2 inches apart onto ungreased cookie sheets. Smooth edge of each to form a round cookie. (I use a small ice cream scoop so I don't have to round the edges.)
In a small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press one ball into center of each ball of dough.
Bake for 10 to 12 minutes, or until edges are set. Cool on cookie sheets at least 30 minutes. Remove from cookie sheets. Drizzle a little chocolate syrup over the top of each cooled cookie, or frost the top of the peanut butter ball with ready-to-serve chocolate frosting.
Monday, October 31, 2011
Pecan Praline Bars
From one of Maida Heatter's dessert cookbooks.
1 stick unsalted butter
1/4 tsp salt
1 cup light brown sugar, packed
2 cups sifted flour
2-1/2 cups pecan halves
Prepare a 9x13" pan as follows:
Cut a piece of foil large enough to cover the bottom and sides of the pan. Turn the pan upside down. Center the foil over the pan with the shiny side down. Using your hands, press down the sides and corners to shape the foil to fit the pan. Lift the foil out of the pan. Run a little water into the pan to wet it all over. Pou it all out, except for 1 Tbs. (The wet pan helps to hold the foil down.) Place the foil back into the pan, pressing against the sides and bottom. Do not butter the foil.
In a large bowl, beat the butter until soft. Add salt and sugar, beating well. Add flour and beat for a minute or so, until the ingredients form tiny crumbs that will hold together when you press the mixture between your fingers.
Turn the mixture into the prepared pan. Press down with your fingers to form a compact layer. Place the pecans on the crust, touching each other, with the flat sides down, and all in the same direction to cover the entire crust.
Topping:
1-1/2 sticks unsalted butter
1/2 cup light brown sugar, packed
In a medium size saucepan, melt the butter. Add brown sugar and stir constantly with a wooden spoon over high heat, until the mixture comes to a hard boil over the entire surface. Continue to stir over the heat for another 30 seconds, or so. Remove the pan from the heat and pour hot mixture over the pecans, trying to coat the entire surface. Bake for 22 minutes @350 degrees.
Remove from oven and let stand until cooled. Refrigerate for one hour.
Cover the pan with a cookie sheet and turn upside down. Remove pan and peel off the foil. Turn the cold and firm cake right-side-up on a cutting board. Cut into rectangles. Store in an airtight container with waxed paper between layers. Bring to room temp before serving.
1 stick unsalted butter
1/4 tsp salt
1 cup light brown sugar, packed
2 cups sifted flour
2-1/2 cups pecan halves
Prepare a 9x13" pan as follows:
Cut a piece of foil large enough to cover the bottom and sides of the pan. Turn the pan upside down. Center the foil over the pan with the shiny side down. Using your hands, press down the sides and corners to shape the foil to fit the pan. Lift the foil out of the pan. Run a little water into the pan to wet it all over. Pou it all out, except for 1 Tbs. (The wet pan helps to hold the foil down.) Place the foil back into the pan, pressing against the sides and bottom. Do not butter the foil.
In a large bowl, beat the butter until soft. Add salt and sugar, beating well. Add flour and beat for a minute or so, until the ingredients form tiny crumbs that will hold together when you press the mixture between your fingers.
Turn the mixture into the prepared pan. Press down with your fingers to form a compact layer. Place the pecans on the crust, touching each other, with the flat sides down, and all in the same direction to cover the entire crust.
Topping:
1-1/2 sticks unsalted butter
1/2 cup light brown sugar, packed
In a medium size saucepan, melt the butter. Add brown sugar and stir constantly with a wooden spoon over high heat, until the mixture comes to a hard boil over the entire surface. Continue to stir over the heat for another 30 seconds, or so. Remove the pan from the heat and pour hot mixture over the pecans, trying to coat the entire surface. Bake for 22 minutes @350 degrees.
Remove from oven and let stand until cooled. Refrigerate for one hour.
Cover the pan with a cookie sheet and turn upside down. Remove pan and peel off the foil. Turn the cold and firm cake right-side-up on a cutting board. Cut into rectangles. Store in an airtight container with waxed paper between layers. Bring to room temp before serving.
Perfect Lemon Bars
From Cook's Illustrated. The lemon filling must be added to a warm crust.
Crust:
1-3/4 cups flour
2/3 cup powdered sugar
1/4 cup cornstarch
3/4 tsp salt
12 Tbs unsalted butter, cold and cut into 1" pieces
Lightly butter a 9x13" baking pan, and line it lengthwise with a sheet of parchment or waxed paper. Dot paper with butter, and then lay a second sheet of paper over it crosswise.
Pulse flour, powdered sugar, cornstarch, and salt in a food processor. Add butter and process 8-10 seconds. Then pulse it until mixture resembles coarse cornmeal, about 3 or more 1-second pulses. Sprinkle mixture into lined pan. Press down with fingers firmly to spread and compact over entire pan, and 1/2" up the sides. Chill for 30 minutes, and then bake @350 for 20 minutes.
Filling:
4 large eggs, beaten lightly
1-1/3 cups sugar
3 Tbs flour
1/8 tsp salt
2 tsp finely grated lemon zest
Juice from 2 lemons
1/3 cup whole milk
Reduce oven temp to 325 degrees. Whisk eggs, sugar, and flour. Stir in lemon juice, milk, and salt. Pour filling mixture into warm crust. Bake @325 until it feels firm when touched lightly, about 20 minutes.
Cool on a wire rack until near room temp, at least 30 minutes. Grasp the lengthwise edges of the paper and lift the bars out of the pan, onto a cutting board. Cut into squares using a pizza cutter, and wiping the blade clean after each cut. Sift powdered sugar over the tops of bars.
Crust:
1-3/4 cups flour
2/3 cup powdered sugar
1/4 cup cornstarch
3/4 tsp salt
12 Tbs unsalted butter, cold and cut into 1" pieces
Lightly butter a 9x13" baking pan, and line it lengthwise with a sheet of parchment or waxed paper. Dot paper with butter, and then lay a second sheet of paper over it crosswise.
Pulse flour, powdered sugar, cornstarch, and salt in a food processor. Add butter and process 8-10 seconds. Then pulse it until mixture resembles coarse cornmeal, about 3 or more 1-second pulses. Sprinkle mixture into lined pan. Press down with fingers firmly to spread and compact over entire pan, and 1/2" up the sides. Chill for 30 minutes, and then bake @350 for 20 minutes.
Filling:
4 large eggs, beaten lightly
1-1/3 cups sugar
3 Tbs flour
1/8 tsp salt
2 tsp finely grated lemon zest
Juice from 2 lemons
1/3 cup whole milk
Reduce oven temp to 325 degrees. Whisk eggs, sugar, and flour. Stir in lemon juice, milk, and salt. Pour filling mixture into warm crust. Bake @325 until it feels firm when touched lightly, about 20 minutes.
Cool on a wire rack until near room temp, at least 30 minutes. Grasp the lengthwise edges of the paper and lift the bars out of the pan, onto a cutting board. Cut into squares using a pizza cutter, and wiping the blade clean after each cut. Sift powdered sugar over the tops of bars.
Monday, October 24, 2011
Pumpkin Pie Squares
1 cup sifted flour
1/2 cup quick cooking oatmeal
1/2 cup brown sugar, packed
1/2 cup butter or margarine
1 can (16 oz) pumpkin
1 can (13½ oz) evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/2 cup chopped pecans
1/2 cup brown sugar, packed
2 Tbs butter or margarine
Combine flour, oats, 1/2 cup brown sugar, and 1/2 cup butter. Mix until crumbly and press into an ungreased 13x9x2” pan. Bake @ 350° for 15 minutes.
Meanwhile, combine pumpkin, milk, eggs, sugar, salt, and spices. Pour onto hot crust. Return to the oven and bake 20 minutes.
Meanwhile, combine pecans, 1/2 cup brown sugar, and 2 Tbs butter. Sprinkle over the baked
pumpkin filling. Return to the oven and bake an additional 15-20 minutes, or until filling is set.
Cool in pan on a rack. Cut into 2” squares for serving.
1/2 cup quick cooking oatmeal
1/2 cup brown sugar, packed
1/2 cup butter or margarine
1 can (16 oz) pumpkin
1 can (13½ oz) evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/2 cup chopped pecans
1/2 cup brown sugar, packed
2 Tbs butter or margarine
Combine flour, oats, 1/2 cup brown sugar, and 1/2 cup butter. Mix until crumbly and press into an ungreased 13x9x2” pan. Bake @ 350° for 15 minutes.
Meanwhile, combine pumpkin, milk, eggs, sugar, salt, and spices. Pour onto hot crust. Return to the oven and bake 20 minutes.
Meanwhile, combine pecans, 1/2 cup brown sugar, and 2 Tbs butter. Sprinkle over the baked
pumpkin filling. Return to the oven and bake an additional 15-20 minutes, or until filling is set.
Cool in pan on a rack. Cut into 2” squares for serving.
Cranberry Pecan Bars
This is so easy to make.
4 eggs
2 cups sugar
2 cups flour
2/3 cup butter, melted
1 bag fresh cranberries, coarsely chopped
1 cup chopped pecans
Beat eggs in a mixer bowl until thick; gradually add sugar. Stir in melted butter and flour; blend well. Add cranberries and pecans, gently stirring until well combined.
Pour into a greased 9 x 13 pan. Bake at 350° for 45 minutes.
4 eggs
2 cups sugar
2 cups flour
2/3 cup butter, melted
1 bag fresh cranberries, coarsely chopped
1 cup chopped pecans
Beat eggs in a mixer bowl until thick; gradually add sugar. Stir in melted butter and flour; blend well. Add cranberries and pecans, gently stirring until well combined.
Pour into a greased 9 x 13 pan. Bake at 350° for 45 minutes.
Georgia Pecan Bars
1-1/3 cups sifted flour
1/2 tsp baking powder
1/2 cup dark brown sugar
1 stick butter, cut-up
2 tsp vanilla
1/4 cup dark brown sugar
3/4 cup dark corn syrup
3 Tbs flour
2 cups pecan halves
Fine dry bread crumbs
Preheat oven to 350°. Butter a 9x13x2” baking pan. Line the bottom with foil. Butter the foil
and dust it with fine dry bread crumbs.
Combine sifted flour, baking powder, and brown sugar. Add butter pieces. Cut up with a pastry blender to resemble fine meal. Press dough into pan.
Beat the eggs lightly; add vanilla, brown sugar, corn syrup, and flour. Beat until smooth. Pour the topping over the crust evenly. Place pecan halves, right side up, on top of topping.
Bake 35-40 minutes, reversing the position of the pan once during baking. If it puffs up during baking, gently poke it down. Bake until top is golden brown, but do not over bake. Bars should remain slightly soft in the center.
Cool in the pan for 15-20 minutes. Gently cut around sides of cake to release it. Cover the pan with a cookie sheet and invert it. If it doesn’t release, bang it until it does. Cover the cake with a cookie rack and invert to finish cooling, right side up.
When completely cool, transfer to freezer for 20 minutes, or the refrigerator for 1 hour until firm enough to cut. You must use a serrated bread knife to cut this, sawing back and forth to cut, otherwise they will squash down and look very messy. Cut into small bars.
1/2 tsp baking powder
1/2 cup dark brown sugar
1 stick butter, cut-up
2 tsp vanilla
1/4 cup dark brown sugar
3/4 cup dark corn syrup
3 Tbs flour
2 cups pecan halves
Fine dry bread crumbs
Preheat oven to 350°. Butter a 9x13x2” baking pan. Line the bottom with foil. Butter the foil
and dust it with fine dry bread crumbs.
Combine sifted flour, baking powder, and brown sugar. Add butter pieces. Cut up with a pastry blender to resemble fine meal. Press dough into pan.
Beat the eggs lightly; add vanilla, brown sugar, corn syrup, and flour. Beat until smooth. Pour the topping over the crust evenly. Place pecan halves, right side up, on top of topping.
Bake 35-40 minutes, reversing the position of the pan once during baking. If it puffs up during baking, gently poke it down. Bake until top is golden brown, but do not over bake. Bars should remain slightly soft in the center.
Cool in the pan for 15-20 minutes. Gently cut around sides of cake to release it. Cover the pan with a cookie sheet and invert it. If it doesn’t release, bang it until it does. Cover the cake with a cookie rack and invert to finish cooling, right side up.
When completely cool, transfer to freezer for 20 minutes, or the refrigerator for 1 hour until firm enough to cut. You must use a serrated bread knife to cut this, sawing back and forth to cut, otherwise they will squash down and look very messy. Cut into small bars.
Aunt Jane’s Brownies
My Aunt Jane always made these brownies for family gatherings. So easy, and so good.
1 box Duncan Hines brownie mix
1 cup chopped pecans
5 Tbs butter
3/4 cup brown sugar
Mix brownies using ingredients listed on package directions. Melt butter and brown sugar. Add nuts. Sprinkle over brownies. Bake @325° for 25 minutes, in a greased oblong Pyrex baking dish.
If you like thicker brownies, bake them in a smaller pan, longer. Or you can double the recipe for the 9x13” oblong pan. This will increase the baking time to about 55 minutes, but watch carefully as you never want to over-bake brownies.
1 box Duncan Hines brownie mix
1 cup chopped pecans
5 Tbs butter
3/4 cup brown sugar
Mix brownies using ingredients listed on package directions. Melt butter and brown sugar. Add nuts. Sprinkle over brownies. Bake @325° for 25 minutes, in a greased oblong Pyrex baking dish.
If you like thicker brownies, bake them in a smaller pan, longer. Or you can double the recipe for the 9x13” oblong pan. This will increase the baking time to about 55 minutes, but watch carefully as you never want to over-bake brownies.
Best Brownies Ever
I always hesitate when trying a recipe that claims to be the best ever, as it usually falls short in my book. But I made these, putting my Aunt Jane's topping on them before baking. They are really good . . . Okay, they are THE BEST BROWNIES EVER . . . my opinion . . . and I'm sticking with it.
1 cup butter
2 cups sugar
2 tsp pure vanilla extract
4 large eggs, lightly beaten
3/4 cup unsweetened cocoa
1 cup flour (minus 1 Tbs)
1/2 tsp baking powder
1/4 tsp salt
1 cup semi-sweet chocolate chips
Aunt Jane's Brownie Topping:
1 cup chopped pecans
5 Tbs butter
3/4 cup brown sugar
Preheat oven to 350°. Grease a 9 X 13-inch pan, and set aside.
Cream together the butter and sugar. Add vanilla and mix until smooth. Add the eggs and mix well. Sift together the cocoa powder, flour, baking powder and salt. Gradually add to the wet ingredients, mixing well after each addition.
Fold in the chocolate chips. Pour into the pan; spread evenly. Top with Aunt Jane’s topping before baking.
Bake on the middle rack of oven, for about 35 to 40 minutes. As always with brownies,
DO NOT OVER BAKE.
Topping:
Melt butter and brown sugar. Add nuts. Sprinkle over brownies, before baking.
1 cup butter
2 cups sugar
2 tsp pure vanilla extract
4 large eggs, lightly beaten
3/4 cup unsweetened cocoa
1 cup flour (minus 1 Tbs)
1/2 tsp baking powder
1/4 tsp salt
1 cup semi-sweet chocolate chips
Aunt Jane's Brownie Topping:
1 cup chopped pecans
5 Tbs butter
3/4 cup brown sugar
Preheat oven to 350°. Grease a 9 X 13-inch pan, and set aside.
Cream together the butter and sugar. Add vanilla and mix until smooth. Add the eggs and mix well. Sift together the cocoa powder, flour, baking powder and salt. Gradually add to the wet ingredients, mixing well after each addition.
Fold in the chocolate chips. Pour into the pan; spread evenly. Top with Aunt Jane’s topping before baking.
Bake on the middle rack of oven, for about 35 to 40 minutes. As always with brownies,
DO NOT OVER BAKE.
Topping:
Melt butter and brown sugar. Add nuts. Sprinkle over brownies, before baking.
Outrageous Brownies
From the Barefoot Contessa, Ina Garten. Chocoholics will loves these babies.
1 lb unsalted butter
1 lb semi-sweet chocolate chips
2 cups semi-sweet chocolate chips
6 oz unsweetened chocolate
6 extra large eggs
3 Tbs instant coffee powder
2 Tbs pure vanilla extract
2-1/4 cups sugar
1-1/4 cups flour, divided use
1 Tbs baking powder
1 tsp kosher salt
3 cups coarsely diced walnuts
Preheat oven to 350°. Grease and flour a 13x18x1½” cookie sheet pan. (For thicker brownies, use a 9x13 pan and increase baking time.)
On top of a double boiler, melt together the butter, one pound of chocolate chips, and unsweetened chocolate. Cool slightly.
Stir together the eggs, instant coffee, vanilla, and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Combine 1 cup flour, baking powder, and salt. Add to chocolate mixture.
Toss the walnuts and 2 cups chocolate chips in the remaining 1/4 cup flour to coat. Add to batter.
Bake for about 30 minutes, or until toothpick inserted in center comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape. Do not over-bake. Cool and then refrigerate for 2 hours before cutting into squares. (This makes them cut neatly.)
1 lb unsalted butter
1 lb semi-sweet chocolate chips
2 cups semi-sweet chocolate chips
6 oz unsweetened chocolate
6 extra large eggs
3 Tbs instant coffee powder
2 Tbs pure vanilla extract
2-1/4 cups sugar
1-1/4 cups flour, divided use
1 Tbs baking powder
1 tsp kosher salt
3 cups coarsely diced walnuts
Preheat oven to 350°. Grease and flour a 13x18x1½” cookie sheet pan. (For thicker brownies, use a 9x13 pan and increase baking time.)
On top of a double boiler, melt together the butter, one pound of chocolate chips, and unsweetened chocolate. Cool slightly.
Stir together the eggs, instant coffee, vanilla, and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Combine 1 cup flour, baking powder, and salt. Add to chocolate mixture.
Toss the walnuts and 2 cups chocolate chips in the remaining 1/4 cup flour to coat. Add to batter.
Bake for about 30 minutes, or until toothpick inserted in center comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape. Do not over-bake. Cool and then refrigerate for 2 hours before cutting into squares. (This makes them cut neatly.)
Caramel Squares
32 caramels
1/3 cup evaporated milk
1 Tbs butter
1 cup sifted flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup brown sugar
1 cup quick oats
3/4 cup butter
6 oz chocolate chips
1/2 cup pecans, or nuts of your choice
Preheat oven to 350°. Butter 11 x 7 x 1 1/2 inch pan.
Combine caramels, 1 Tbs butter, and evaporated milk in double boiler; heat until melted, stirring occasionally. Set aside.
Mix butter and sugar. Add the rest of the dry ingredients with pastry blender until coarse. Put half of mixture in pan and press evenly. Bake 10-15 minutes. Remove from oven; sprinkle evenly with chocolate chips and pecans. Spread with caramel mixture, and sprinkle with the remaining half of oat mixture.
Bake 20 minutes or until lightly browned. Set on wire rack for 40-45 minutes. Chill until caramel is set. Cut in bars. Store in airtight container.
1/3 cup evaporated milk
1 Tbs butter
1 cup sifted flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup brown sugar
1 cup quick oats
3/4 cup butter
6 oz chocolate chips
1/2 cup pecans, or nuts of your choice
Preheat oven to 350°. Butter 11 x 7 x 1 1/2 inch pan.
Combine caramels, 1 Tbs butter, and evaporated milk in double boiler; heat until melted, stirring occasionally. Set aside.
Mix butter and sugar. Add the rest of the dry ingredients with pastry blender until coarse. Put half of mixture in pan and press evenly. Bake 10-15 minutes. Remove from oven; sprinkle evenly with chocolate chips and pecans. Spread with caramel mixture, and sprinkle with the remaining half of oat mixture.
Bake 20 minutes or until lightly browned. Set on wire rack for 40-45 minutes. Chill until caramel is set. Cut in bars. Store in airtight container.
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