Recipes I've Made or Talked About

Sweets

Would you like to print these recipes? You can download each recipe in PDF format by clicking on the icon at the left of each recipe title.

small download pdf buttonAlmond Fudge Pie

Preheat the oven to 425. Cook the pie shell for 5 minutes. Reduce the oven temperature to 300. Cream the butter and sugar together until fluffy. Add the eggs and beat until combined thoroughly. Add everything else except the almonds, and beat until the mixture is thick and creamy. Pour into the pie shell; sprinkle almonds on top. Bake for 30-40 minutes, or until the center jiggles only slightly. If you want to be really fancy, you can serve the pie with a dollop of amaretto-spiked whipped cream. It's also rich and delicious enough to stand on its own, especially with a strong cup of coffee.

Sweetnicks Note: It is slightly delicate to cut, so I put it in the fridge for about 20 minutes or so before cutting, to get a cleaner slice.



small download pdf buttonAngel Bars
Recipe courtesy of Joy of Cooking

the crust:
Preheat oven to 350 degress. Lightly grease a 9x12 pan.

cream until well blended:

beat in:

combine:

add these dry ingredients in about 3 parts to the butter mixture, blending them well.
work in:

Use your hands to pat the dough evenly in the pan. Bake for about 15 minutes.

Spread crust with the following mixture:

Bake for 25 minutes. When cool, ice with: 1 1/2 cups sifted confectioner's sugar, thinned to a good spreading consistency with lemon juice.



small download pdf buttonApplesauce Cake with Cinnamon and Brown Sugar Frosting
(modified by Sweetnicks)

Cake:

Frosting:

Preheat oven to 350. Grease an 8 inch square baking pan. In a bowl, mix together flour, baking soda, cinnamon, allspice, salt and ground cloves. Add butter and sugars and beat well until fluffy. Add egg and beat until well blended. Add applesauce and blend well. Scrape batter into prepared pan and bake for 40 minutes, until toothpick inserted in center comes out clean. Let cake cool completely in pan. Make frosting: beat cream cheese and butter together until smooth. Add sugar and vanilla extract and mix until well blended. Spread frosting on cooled cake, cut and serve.

Sweetnicks' Notes: One of our favorites, this cake is sweet, but not overly so. Quite delicious stuff.



small download pdf buttonBanana Pound Cake

Glaze:

Grease a 10-in fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. In a large mixing bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in bananas and extracts. Add flour, baking soda, and sour cream, beating until just combined. Pour into prepared pan (pan will be pretty full). Bake at 325 for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing pan. In a small bowl, whisk the glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. Yield: 12-15 servings



small download pdf buttonBarbara's Watch Hill Sour Cream Coffeecake
Recipe from Letty
November 2005 Supper Club

Barbara Lauterbach is a long-time King Arthur spokesperson and friend. This coffee cake is a favorite at her Watch Hill Bed & Breakfast in Center Harbor, New Hampshire. "Its rich cinnamon aroma brings guests down on time for breakfast" says Barbara. "And it also freezes very well, so I always keep one in the freezer for drop-ins!"

Preheat your oven to 350°F, and grease a 9 or 10-inch tube pan with removable bottom, or a 9 x 13-inch pan. In a small bowl, combine the walnuts, cinnamon, and 1/2 cup of the sugar. Set aside. In a medium-sized bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat the butter, oil and remaining 1 cup sugar till well mixed. Add the eggs, one at a time, beating well after each addition. Reduce mixer speed to low, and gradually beat in the flour mixture, the sour cream and the vanilla, being careful not to over-beat the mixture.

Spoon half of the batter into the pan, and sprinkle with half of the nut mixture. Spoon the remaining batter into the pan, and sprinkle with the rest of the nut mixture.

Bake the cake 55 to 65 minutes, or until it tests done (35 to 40 minutes if you're using a 9 x 13-inch pan). Cut in wedges and serve warm.

Sweetnicks Note: Barbara welcomes guests year 'round to her beautiful B & B, which overlooks Lake Winnipesaukee. For information, give her a call at 603-253-4334.



small download pdf buttonBest Ever Bourbon Brownies
October 2005, Recipe from Nan Rated 4 stars by Supper Club Members (out of 7 votes)

Icing:

Preheat oven to 350. Grease 8x8x2 pan; set aside. In medium saucepan, combine 1/3 cup butter, granulated sugar and water. Cook and stir over med heat just until mixture boils. Remove from heat. Add 1 cup chocolate pieces, stirring until melted. Stir in eggs and vanilla, beating lightly with spoon just until combined. Stir in flour, baking soda, and salt. Stir in pecans. Spread batter in prepared pan. Bake about 20 minutes or until edges are set and begin to pull away from sides of pan. Using fork, prick warm brownies several times. Drizzle bourbon evenly over brownies; cool in pan on wire rack.

For frosting:
in small bowl, beat 3 tablespoons butter with electric mixer on medium to high speed for 30 seconds. Gradually add powdered sugar, beating well. Slowly beat in 2 teaspoons milk and vanilla. If necessary, beat in remaining milk to reach spreading consistency. Spread over brownies. Drizzle melted chocolate over frosting. Cut into bars.



small download pdf buttonBetter Than Sex Cake

Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. After cooled, make holes with wooden spoon along the top of the cake, making sure not to go through to the bottom. Pour can of sweetened condensed milk over the cake and give it a few minutes to work through tge cake. Pour the caramel topping over the top of the cake, then sprinkle the crushed chocolate toffee bars liberally across the entire cake. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar bits. Serve. (Keep leftovers refrigerated).



small download pdf buttonBlueberry Pecan Crumble

For the topping:

For the berries:

Preheat the oven to 350 degrees F. For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps. Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar. Scatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45 to 50 minutes.



small download pdf buttonBrown Sugar Bananas

Melt butter in a large skillet over medium-high heat. Add sliced bananas and next 2 ingredients. Saute mixture 5 minutes or until the sugar melts. Spoon over vanilla ice cream and top with whipped cream and toasted coconut.

Sweetnicks Notes: One of The Husband's favorite desserts. Great served over ice cream or poundcake.



small download pdf buttonBrown Sugar Walnut Shortbread

These delicious shortbread pieces would make wonderful gifts. They’ll keep up to a week (if they last that long!) in a tightly covered container or up to 3 months frozen.

Preheat oven to 350. In large bowl, with mixer at medium-low speed, beat butter, brown and granulated sugars, honey and vanilla until creamy. Reduce speed to low and beat in flour until blended (dough will be crumbly). With wooden spoon, stir dough until it holds together. Divide dough in half. With hand, pat each dough half evenly onto bottom of two greased 8-inch round cake pans. Sprinkle with a little bit of granulated sugar, then the chopped walnuts, press lightly. Bake until lightly browned around edges and firm in center, 23-25 minutes (watch carefully after the 20 minute mark!). Let cool, then cut each round into 12 wedges.



small download pdf buttonButterscotch Apple Pecan Crisp
Served October 2005, Recipe from Julie Rated 4 stars by Supper Club Members (taken from average of 7 votes)

Preheat oven to 375. Place apples in a 13x9x2-inch baking pan. In small bowl, combine butterscotch morsels, brown sugar, flour and cinnamon; sprinkle over apples. Bake in oven for 20 minutes.

TOPPING: In a medium bowl, combine flour and brown sugar, cut in butter until crumbly. Stir in pecans and oats; sprinkle over apple mixture. Bake for 30 to 40 minutes until apples are tender.



small download pdf buttonButterscotch Maple-Walnut Pudding

In a medium saucepan, bring 2 cups milk just to a boil. In a bowl, whisk 1/2 cup packed dark brown sugar, 1/4 cup milk, 3 tablespoons cornstarch and 3 large egg yolks until smooth. Gradually whisk in half of the hot milk. Whisk mixture back into the saucepan. Cook over medium heat, whisking until mixture comes to a boil; reduce heat slightly and cook for 2 minutes, whisking frequently. Remove pan from heat; add 2 tablespoons unsalted butter and 1 teaspoon vanilla extract, stirring until butter melts. Pour pudding into 4 glasses or dishes (I used 6 small ramekins). Refrigerate at least 4 hours or overnight. In a bowl, combine 1/2 cup walnut pieces and 1/4 cup pure maple syrup; spoon over chilled puddings.

Sweetnicks' Notes: A very grown-up pudding, and oh so delicious!



small download pdf buttonCaramel Pound Cake
Recipe courtesy of Southern Living, 1998

Beat sugars and butter at medium speed with an electric mixer until blended. Add oil, and beat until blended. Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla extract. Pour batter into a greased and floured 10-inch tube pan.

Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle with Caramel Frosting.

Caramel Frosting:

Bring first 4 ingredients to a boil in a medium saucepan, stirring often. Boil, stirring constantly, 3 minutes. Remove from heat; add baking powder and vanilla. Beat at medium speed with an electric mixer 5 to 7 minutes or until thickened. Drizzle quickly over cake.



small download pdf buttonCheat's Dessert
Recipe courtesy of Jamie Oliver
Serves 4

Smash the biscotti up into crumbs using a pestle and mortar, or place them in a clean Ziploc bag and bash with a rolling pin. Put them into a dish. Peel and slice the clementines, making sure you remove any pits. Bring 55g/2oz of caster sugar to the boil with 6 tablespoons of water on a medium heat until you have a golden caramel. Remove from the heat, add the juice from the extra 2 oranges and stir it in to loosen the caramel syrup slightly. Pour this over your sliced oranges so they marinate in the caramelized juices. Divide the biscotti crumbs between 4 plates and top with a scoop of ice cream and divide up the slices of caramelized orange.



small download pdf buttonCherry Baby Cakes

Preheat oven to 350. Line sixty 1-3/4 inch muffin cups with miniature bake cups; set aside. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add milk, butter, egg and vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute. Spoon 1 scant teaspoon of batter into each muffin cup. Add 1/2 tsp of cherry marmalade and top with 1/2 tsp additional batter.

Bake cupcakes for 12 minutes or until toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely on wire racks. Pat cherries dry with clean paper towels. Drizzle each cupcake with about 1/2 tsp icing. Dip half of each cherry into remaining icing; place on top of cakes. Makes about 60

Powdered Sugar Icing: In a small bowl, combine 2-1/2 cups sifted powdered sugar, 1/2 tsp vanilla and 2 tablespoons milk. Stir in additional milk, 1 tsp at a time, until icing reaches drizzling consistency. Add a smidge of maraschino cherry juice to tint the frosting pink.



small download pdf buttonCherry Coconut Bars
Yields: 3 dozen

Filling:

In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into a lightly greased 13x9x2 baking pan. Bake at 350 for 10-12 minutes or until lightly browned. Cool. For filling, combine the eggs, sugar and vanilla in a bowl. Add the flour, baking powder and salt. Stir in the walnuts, cherries and coconut. Spread over crust. Bake for 20-25 minutes or until firm. Cool. Cut into bars.



small download pdf buttonChocolate and Nut Cookie Bars
Recipe courtesy of Pillsbury
36 servings

Heat oven to 375. In large bowl, beat brown sugar, granulated sugar, butter and shortening with electric mixture on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and egg until well blended. On low speed, beat in flour, baking soda and salt until dough forms. With spoon, stir in chocolate candies and nuts. Spread dough in ungreased 13x9 inch pan. Bake 15-25 minutes or until light golden brown. Cool completely, about 30 minutes. Cut into 6 rows by 6 rows.

Sweetnicks' Note: Not a WOW for us, but a good treat for kids.



small download pdf buttonPaula Deen's Chocolate Bread Pudding

Preheat the oven to 325F. Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish. In a large bowl, whisk together the milk, cream, and liqueur. In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.

Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled. Serve it warm or cold, with whipped cream or a dessert sauce.



small download pdf buttonChocolate Chip Cake

TOPPING

Butter bottom of 13 x 9 pan. Set aside. Cream butter, sugar, eggs together in mixer. Add sour cream & vanilla. Sift flour, baking powder and baking soda in bowl. Add to butter mixture and beat till combined. Spoon half of batter into prepared pan and spread with offset spatula. Sprinkle half of cinnamon sugar mixture on batter in pan. Cover with half of chocolate chips. Spoon dollops of remaining batter in pan. Spread CAREFULLY with spatula. Sprinkle with remaining cinnamon sugar mixture and rest of chocolate chips. Lightly press chocolate chips into batter. Bake at 350 for about 25 minutes.

Sweetnicks Note: Not a WOW, but something simple to throw together.



small download pdf buttonChocolate Chip Cookie Brittle

PREHEAT oven to 375°F. BEAT butter, sugar, vanilla extract and salt in large mixer bowl. Gradually beat in flour. Stir in 1½ cups morsels and nuts. Press into ungreased 15 x 10-inch jelly-roll pan. BAKE for 20 to 25 minutes or until golden brown and set. Cool until just slightly warm. MICROWAVE remaining morsels in small, heavy-duty plastic bag on HIGH (100%) power for 30 to 45 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookie. Allow chocolate to cool and set; break cookies into irregular pieces.

Sweetnicks Notes: Omitting nuts could cause cookie to become dry.



small download pdf buttonChocolate Decadence
Yield: 4 servings

Preheat oven to 350°. Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.

Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.

Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Serve warm.

Sweetnicks Note: Excellent and easy. Great company dessert. Recipe courtesy of Cooking Light.



small download pdf buttonChocolate Macaroon Bars
(recipe originally from Nestle)
24 Servings

Mix cake mix, butter and 1 egg until crumbly. Press onto bottom of greased 13x9 pan. Combine condensed milk, remaining egg & vanilla; stir in chips,1 cup coconut & nuts. Spread over mixture in baking pan. Sprinkle with remaining coconut. Bake at 350F for 30-40 minutes or until golden brown (center will set when cooled). Cool completely & cut into bars.

Sweetnicks Notes: Cuts very neatly



small download pdf buttonChocolate Scream! Cake

Caramel sauce:

For cake:

Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate.)

For caramel sauce:

Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)

Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350°F oven 10 minutes. Rewarm caramel sauce over medium-low heat, stirring often. Place 1 cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.

Makes 10 to 12 servings.
Bon Appétit
R.S.V.P.
October 2002
Los Olivos Cafe & Wine Merchant, Los Olivos, CA

Sweetnicks Notes: Excellent, divinely sinful. Wouldn't use/make sauce next time -- no gilding lily necessary.



small download pdf buttonChunky Monkey Cupcakes
From 365 Great Cakes & Pies

Preheat oven to 350 degrees. In a large mixer on medium-high speed, beat together butter and both sugars until light and fluffy. Beat in bananas, then eggs, one at a time and beat well after each addition. Add vanilla, mix well. Sift together flour, baking powder, soda and salt in a large bowl. With mixer on low speed, alternate flour mixture (begin and end with it) and buttermilk until just incorporated; do not overmix. Stir in chocolate chips. Divide batter evenly among 24 paper lined muffin cups.

In a small bowl, combine walnuts, cinnamon and 2 T brown sugar and sprinkle over tops of cupcakes. Bake for 20 to 22 minutes or until tester comes out clean. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.

Sweetnicks Note: Not a Wow for me, but still good. More like muffins than cupcakes.



small download pdf buttonCinnamon Shortbread Bars
Preparation 15 min. Baking 20 min.
Yield: 48 bars

This flaky shortbread is made extra special with a sprinkling of cinnamon and sugar.

Shortbread Ingredients:

Topping Ingredients:

Instructions:
Heat oven to 350°F. Combine all shortbread ingredients in large mixer bowl. Beat at low speed just until soft dough forms (4 to 6 minutes). (DO NOT OVERMIX.) Press dough evenly onto bottom of lightly greased 13x9-inch baking pan. Stir together all topping ingredients in small bowl; sprinkle over shortbread. Prick dough all over with fork. Bake for 20 to 30 minutes or until light golden brown. Cool slightly and then cut into bars while still warm.



small download pdf buttonCoconut Almond Cookie Brittle
Makes about 24 pieces

Preheat oven to 350. Combine butter, sugar, salt and extract. Beat until creamy. Stir in flour gradually, beating until blended. Fold in nuts. Press dough 3/8-inch thick in a jelly-roll pan (dough will fill only 3/4 of the pan, and won't spread). Bake for 15-20 minutes (the shorter the time it bakes, the chewier it stays; longer baking time produces a crisper cookie). Leave in pan to cool, then break apart like peanut brittle. Store in airtight container.

Sweetnicks Note: Very good, easy to make and addicting!



small download pdf buttonCranberry Cinnamon Nut Bars

CRUST:

TOPPING:

CRUST:
COMBINE all ingredients, mixing until crumbly. Press firmly into greased 13"x9" (33cm x 23cm) cake pan. BAKE at 350°F (180°C)for 15-18 minutes, or until light golden.

TOPPING:
BEAT eggs, sugar, corn syrup and melted butter together until blended. Stir in cinnamon chips, cranberries and walnuts. Pour evenly over crust. BAKE for about 30-35 minutes longer, or until set and golden. Cool completely, then cut into bars. Makes: about 3 dozen bars

Sweetnicks Notes: Excellent



small download pdf buttonCreme Brulee

Heat cream and vanilla until very hot. Beat eggs with sugar until light and creamy. SLOWLY add hot cream to egg mixture and stir well. Evenly divide mixture into ramekins. Place cups in a 13x9 baking pan filled halfway up with water. Bake at 350 for 45 minutes. Remove from oven and cool, then refrigerate. When serving, I pull them out of the refrigerator about a half-hour before serving, and then immediately before serving, sprinkle about 1/2 teaspoon of sugar on top of each cup and broil until golden brown and crunchy.



small download pdf buttonDulce De Leche Brownies

Caramel Dulce Layer

Brownie Layer

Preheat oven to 350 F. For brownie Layer, line a 9-by-13-inch baking pan with buttered parchment paper that you leave overlapping with a 2-inch extension. If you do not have parchment paper, use foil. In a mixing bowl, or mixer, blend the butter, sugar, eggs, and vanilla well. Stir in the cocoa, flour, baking soda and salt. Spread the batter in prepared pan. Distribute the dulce de leche in dollops all over the batter. Swirl with a knife. Place pan on baking sheet. Bake 26-30 minutes until just set. Cool well. Using the parchment paper overlap to assist, lift loaf out of pan. Chill well in refrigerator (30-45 minutes) before cutting into squares or bars.

Sweetnicks Notes: Definitely a WOW recipe, and a favorite of ours. Dense, fudgy and full of caramely goodness.



small download pdf buttonEarthquake Cake
Courtesy of Paula Deen

At bottom of greased 9x13 inch pan, spread chopped pecans, and then the coconut. Mix the cake mix per package directions and pour over nuts and coconut. Blend softened cream cheese, powdered sugar and softened butter and dab onto batter. Bake 50-60 minutes at 350 degrees. Cake cracks right down the middle like an earthquake and tastes great.

Sweetnicks' Notes: Originally made and reviewed here.



small download pdf buttonEasiest Peanut Butter Fudge
Recipe courtesy of Culinarily Obsessed.

In medium saucepan, melt butter over medium heat. Stir in brown sugar and milk. Bring mixture to a boil and boil for 2 minutes. Remove from heat and stir in peanut butter and vanilla. Pour over confectioners sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish lined with tinfoil and buttered. Chill until firm and cut into squares.



small download pdf buttonEuropean Chocolate Truffle Tart with Chocolate Ganache

Chocolate Ganache

Preheat the oven to 350°F. Grease and line with foil an 8-inch springform pan. Melt butter in a medium-sized glass bowl in the microwave (about 1 to 2 minutes). Add the chocolate and microwave for 30 more seconds. Let sit for about 3 or 4 minutes, then add the sugar and stir until blended. When cool, stir in the beaten eggs. Pour batter into prepared pan and bake for about 30 to 35 minutes, or until a crust forms on top. Cool to room temperature then refrigerate overnight in pan. Remove cake from pan, and place cake on a wire rack over a baking sheet. Make ganache by placing the whipping cream in a large saucepan. Heat to almost boiling. Remove from burner and add chocolate chips. Let sit for about 4 to 5 minutes. Then stir to blend. Pour ganache over the cake and spread the icing over the sides. It will be a glossy icing. Carefully remove iced cake to a serving plate. Serve each slice with a dollop of whipped cream.

Sweetnicks Note: It would be safe to halve the ganache ingredients ... there was plenty leftover. You can't go wrong with this recipe.



small download pdf buttonFive-Minute Fudge Wreath
Recipe from Julie December 2005 Supper Club
Courtesy of Rachael Ray, 30 Minute Meals

Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 32 servings (2 pounds)

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately. Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.



small download pdf buttonFruit Pizza

Heat oven to 350°F. Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 15x10x1-inch baking pan or 14-inch pizza pan. Press dough evenly in pan, using floured fingers if necessary.

Bake at 350°F. for 11 to 16 minutes or until golden brown. Cool 15 minutes or until completely cooled.

In small bowl, combine cream cheese, sugar and vanilla; beat until fluffy. Spread mixture over cooled cookie crust. Arrange fruit over cream cheese.

Refrigerate at least 1 hour before serving. Cut into squares or wedges. Store in refrigerator.



small download pdf buttonFruit Tart

Preheat oven to 350°. Press dough into a 12-inch pizza pan coated with cooking spray. Bake at 350° for 12 minutes or until lightly golden brown. Cool completely on a wire rack. Preheat broiler. Spread jam over crust. Spread lemon curd over jam; arrange raspberries, strawberry slices, and plum slices on top. Sprinkle sugar over fruit; broil 3 minutes.



small download pdf buttonGlazed Lemon Cake

Cake

Glaze

Heat oven to 375. Grease and flour 4-1/2 cup fluted tube pan. In medium bowl, beat butter and sugar at medium speed until creamy and blended. Add egg yolks one at a time, beating well after each addition. Beat in 1/4 cup lemon juice and lemon peel. In medium bowl, whisk together flour and baking powder; stir into butter mixture. In clean medium bowl, beat egg whites at medium-high speed until firm but not stiff peaks form. Stir one-fourth of the egg whites into butter mixture to lighten batter; gently fold in remaining egg whites. Spread batter in pan. Bake 25-25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 5 minutes. Meanwhile, in small bowl, whisk together all glaze ingredients. Invert cake onto wire rack. Prick top with fork or toothpick; brush with glaze. Cool completely.

Sweetnicks' Note: Light and airy, a definite repeater.



small download pdf buttonGorilla Bread
Recipe Courtesy of Paula Deen

Preheat the oven to 350 degrees F. Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.



small download pdf buttonGrandma's Moist Apple Cake

Position rack in middle of oven. Preheat to 325. Sift flour, baking soda, cinnamon and salt through sifter into a medium bowl. In another large bowl, combine the sugar, oil, melted butter, eggs and sour cream, yogurt or milk. Beat with a large spoon to mix well. Add the flour mixture and stir to mix thoroughly. Add apple pieces and nuts. Stir to combine thoroughly. Scoop into prepared pan. Bake 1 hour (for Bundt cake or tube pan) or 35-40 minutes (for layers or muffins), until the cake pulls away slightly from the mold and feels springy in the center. Remove and cool for 5 minutes, then unmold onto a cooling rack to cool completely. The cake is great served as is, or for a special presentation, you can glaze it.

Apricot Glaze:
In a small saucepan, melt 1 cup apricot jam over medium heat, stirring until runny. Brush or drizzle (from a spoon) over the cake.



small download pdf buttonHarvest Pumpkin Bars
October 2005 Supper Club, Recipe from Jessica

For the bars

For the frosting

Preheat oven to 350. Lightly coat a 9X9 or 7 X 11 baking pan with cooking spray. In a medium bowl, cream together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Slowly add the flour, stirring with a wooden spoon just until smooth. Spread the mixture into the prepared dish.

Place in the oven and bake for 25-30 minutes, or until a toothpick placed in the center comes out cleam. Remove from the oven and place on a rack to cool completely.

Combine the cream cheese, butter, and vanilla in a medium sized bowl and mix until thoroughly combined. Add the sifted powdered sugar and mix on medium until smooth. If the mixture is too thin, add a little more powdered sugar. If it is too thick, add milk by teaspoons until the frosting is spreadable. Frost the bars and sprinkle with the diced ginger.



small download pdf buttonItalian Ricotta Cheese Cake

Butter and refrigerate a 9-inch springform pan ahead of time. Preheat oven to 300. Combine all ingredients in a bowl and place in the springform pan. Bake for 45 minutes, remove and cool to room temperature. To check for doneness, insert a toothpick and if it comes out clean, the cheese cake is done.

Sweetnicks' Notes: Mine wasn't done until close to an hour-and-a-half, but SO delicious when it was!



small download pdf buttonJam Thumbprint Cookies

Preheat the oven to 350 degrees F. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla (I just mixed by hand in bowl). Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an greased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Sweetnicks Notes: Recipe yield indicates 32 cookies - I managed to get 39 nice-sized ones out of it. Definitely a WOW recipe.



small download pdf buttonMarbled-Chocolate Banana Bread

Chocolate and bananas are a natural pair. Toast and top with a spoonful of peanut butter for breakfast.

Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.



small download pdf buttonMini Cheesecakes

Preheat oven to 350. Line muffin tin w/foil liners and place vanilla wafer in each. Beat cream cheese, sugar, van. extract and eggs in mixing bowl on med. speed till well blended. Fill muffin cups 3/4 full. Bake 15-20 min. till set. Cool. Top w/pie filling. Chill.



small download pdf buttonMini Pumpkin Tarts
September 2005 Supper Club, Recipe from Julie
Makes 45 tarts.

Remove shells from freezer and let thaw for 15 minutes. In the meantime, combine pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth & thick. Spoon about 1 tbsp of filling into each of the shells (you can also pipe the filling with a pastry bag or a plastic sandwich bag with one corner snipped off), then top the tarts with whipped topping, a sprinkle of pumpkin pie spice, and a mint leaf.



small download pdf buttonMocha Truffle Cookies
Yield: 3 dozen

Melt butter and 1/2 cup chocolate chips. Add instant coffee and blend well. Allow to cool for 5 minutes. Add sugars, eggs, and vanilla to coffee mixture. Add dry ingredients. Stir in chocolate chips. Drop by tablespoon on greased cookie sheets. Bake at 350 degrees for exactly 10 minutes. Do not overbake.

Sweetnicks Notes: An excellent, devoured, tried-and-true for us. Make sure to not go past the 10 minute baking time - very important. Tastes great warm from the oven.



small download pdf buttonMom's Cranberry Bread

Preheat oven to 350 degrees. Sift dry ingredients together. Add cranberries and nuts. Mix eggs, orange juice and oil in a bowl; add to dry ingredients, cranberries and nuts. Mix slightly. Bake in greased loaf pan for one hour.



small download pdf buttonNo Bake Rum Balls
Served October 2005, Recipe from Julie
Rated 3 stars by Supper Club Members (taken from average of 7 votes)

In a medium-sized bowl, mix together the vanilla wafers, cocoa and sugar. Stir in the chopped walnuts, corn syrup and rum. Mix until well blended. Form dough into 2 inch balls and roll in confectioners' sugar. Store in covered tin.



small download pdf buttonOatmeal Cinnamon Chip Cookies

Heat oven to 350F. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Add flour and baking soda, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons onto greased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. Yield: about 4 dozen

Sweetnicks Notes: Excellent



small download pdf buttonOatmeal Crisps
Makes 25

Preheat oven to 350. Line two baking sheets with parchment paper or spray with non-stick spray. In a medium bowl, mix 8 tablespoons softened butter, 6 tablespoons sugar, 4 tablespoons all-purpose flour, 2 teaspoons vanilla extract and 1/2 teaspoon salt until smooth. Mix in 2/3 x 2 (what the heck is the math here? High school math was too long ago...) cups rolled oats. Drop firmly packed teaspoons of dough 2 inches apart onto baking sheets. Bake until golden, rotating sheets halfway through, 12-15 minutes. Cool on sheet 1 minute; with a very thin spatula, transfer to paper towels to cool completely.

Sweetnicks Note: Light, tasty and crispy.



small download pdf buttonOrange and Almond Dessert Cake

orange syrup:

Preheat oven to 350. Line the base of a 9 in tin. Place the oranges in a saucepan of water, cover and simmer for 10 min or until soft. Remove from the water and chop roughly, removing any seeds. Process the oranges, butter, sugar, eggs, ground almonds, flour and baking powder in a food processor until smooth. Spoon the mixture into a tin and bake for 1 hour or until cooked when tested with a skewer. To make the orange syrup, place the sugar, orange juice and water in a saucepan over medium heat and simmer for 5 minutes. To serve, cut the warm cake into wedges and spoon over some of the syrup. Serve with thick cream. Serves 8-10.

Sweetnicks Note: Just an OK for me.



small download pdf buttonOrange Brownies
Recipe courtesy of Paula Deen

Glaze:

Preheat oven to 350F. Grease a 13 by 9 by 2-inch pan and set aside. In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, orange extract, and orange zest and beat with a handheld electric mixer until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a fork.

Glaze:
Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares.



small download pdf buttonPeanut Butter Banana Gooey Butter Cakes

Cake:

Filling:

Preheat the oven to 350 degrees F. Combine the cake mix, egg, and butter together and mix well. Pat into a lightly greased glass 13 by 9-inch baking pan. Prepare the filling.

Beat the cream cheese until smooth. Add the eggs and vanilla. Add the peanut butter; beat. Add the banana and butter and mix well. Add the powdered sugar and mix well. Spread over the cake mixture. Bake for 45 to 50 minutes. You want the center to be a little gooey, so do not over bake. Top each cake slice with a dollop of whipped cream.



small download pdf buttonPear Custard Bars

Cream butter and sugar until well mixed. Beat in flour and vanilla until creamy. Stir in nuts. Press into an 8" pan that has been well greased. Bake at 350°F for 20 minutes or until the edges are browned. Cool completely. Cream the cream cheese with the remaining sugar, vanilla, and egg until combined. Spread mixture over cooled crust. Layer pears on top, mix cinnamon and sugar and sprinkle over pears. Bake at 375°F for 28-30 minutes. Cool and store in the refrigerator at least 2 hours before serving.



small download pdf buttonPink Lemonade Wafers

Combine 1/2 cup sugar, butter, egg, lemon extract, lemon juice and red food coloring in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low and add flour, baking powder and salt. Beat until well mixed. Cover and refrigerate until firm (1 hour). Preheat oven to 400. Shape dough into 1/2-inch balls and roll in remaining sugar. Place 2 inches apart onto lightly greased cookie sheets. Flatten balls to 1/4-inch thickness. Bake for 5-7 minutes or until edges are lightly browned. Sprinkle with confectioners sugar, if desired.

Sweetnicks Notes: Tasty, but extremely fragile.



small download pdf buttonPreachers Gone Astray
Yield: a baker's dozen

Line a cookie sheet with aluminum foil or waxed paper.

In a small heavy saucepan over moderate heat, stirring constantly, melt the butter with the sugar, milk, and cocoa. Bring to a full boil to dissolve the sugar. If the sugar doesn't dissolve, the cookies will have a grainy texture and dull color. Cook at a full boil for a minute and a half.

Stir in the oatmeal and beat vigorously to combine. Remove the pan from the heat and stir in the fruit and nuts.

Drop by heaping tablespoons onto the prepared pan. Refrigerate or leave at cool room temperature to set.

Sweetnicks Note: Yum-o! Supposedly a "Southern treat," these are a quick, delicious, no bake chocolatey treat. A forgiving recipe, you can very easily swap out and change some of the add-ins. Experiment and take out the apricot and add dried cherries instead. Change up the nuts. Walk on the wild side with this one. Although a cinch to make, the recipe only yields 13, so you might want to consider doubling it.



small download pdf buttonPumpkin Chocolate Chip Muffins

Preheat oven to 350. In large bowl, mix together dry ingredients. Add eggs, pumpkin, butter and chocolate chips. Stir until well blended. Spoon into muffin pans, filling about 3/4 full. Bake 20-25 minutes. Makes about 12 muffins.



small download pdf buttonRaspberry Parfait
Yield: 2 servings

In a small bowl, whisk together jam and water, set aside. Cut the pound cake into thin slices about 1/8-inch thick. Take one of the wine glasses that you will use to serve the dessert in and cut out a circle from each slice of cake by pressing the rim of the glass into the cake. When you're done, wash the glass. In a large mixing bowl, whip the heavy cream with a whisk or electric mixer until it just begins to hold soft peaks when you pull the beaters out. Sprinkle in the sugar and continue beating to soft peaks. Drop a couple of large spoonfuls of the cream into 2 wine glasses then press in a cake round followed by a thin layer of raspberry sauce. Repeat until you've almost filled the glass. End with a layer of cake, then cream and then drizzled berry sauce over the top.



small download pdf buttonRuth Reichl's New York Cheesecake

Preheat oven to 350. Mix the graham crackers with 1/4 cup sugar and the melted butter and press into bottom and sides of a 9-inch ungreased springform pan. Chill while preparing filling. Beat the cream cheese, 1/2 cup sugar, eggs, 2 teaspoons of the vanilla and lemon zest until smooth. Pour into chilled crust and bake 50 minutes to one hour, or until the cheese is set and starting to turn golden in spots. Remove from the oven (leave oven on) and cool for about 15 minutes on a wire rack. Stir together the sour cream, remaining 1/4 cup of sugar, remaining teaspoon of vanilla and spread over cooled cake. Return to oven for 12 minutes until glossy and set. Cool completely, cover and chill at least 8 hours. Serves 8.



small download pdf buttonSex in a Pan

Flatten 1 pkg. cresent rolls in an ungreased 13x9 pan. Combine 3/4 cup sugar, softened cream cheese, lemon juice, vanilla and egg yolk. Mix until creamy. Spread over flattened cresent rolls. Unroll other cresent roll and lay over that mixture, trying to cover the first layer the best you can. Mix egg white and 1/3 cup sugar and pour over second layer of rolls. Spread with spatula to cover and sprinkle with cinnamon. Bake at 350 for 25 minutes.



small download pdf buttonSour Cream Berry Bars

Base and Topping

Filling

Heat oven to 350. In large bowl, combine brown sugar and butter; blend well. Add 1-1/2 cups flour, oats and baking soda; mix until crumbs form. Press half of crumb mixture in bottom of lightly greased 15x10x1 baking pan (I used 10x13); reserve remaining mixture for topping. Bake at 350 for 10 minutes. Meanwhile, in large bowl, combine all filling ingredients except berries; mix well. Stir in berries. Remove pan from oven. Pour filling mixture over partially baked crust. Crumble and sprinkle remaining half of crumb mixture over filling. Return to oven. Bake an additional 25-35 minutes or until center is set. Cool 1-1/2 hours or until completely cooled. Cut into bars. Store in refrigerator.

Sweetnicks' Note: This one is always a favorite when I bring it somewhere. Originally made on November 29, 2005.



small download pdf buttonSweetnicks Creme Brulee

Heat cream and vanilla until very hot. Beat eggs with sugar until light and creamy. SLOWLY add hot cream to egg mixture and stir well. Pour mixture into 6 ramekins (may need more, depending on the size of your ramekins). Place ramekins in a 13x9 baking pan filled halfway up with water. Bake at 350 for 45 minutes. Remove from oven and cool, then refrigerate. When serving, I pull them out of the refrigerator about a half-hour before serving, and then immediately before serving, sprinkle about 1/2 teaspoon of sugar on top of each cup and broil until golden brown and crunchy.

Sweetnicks Notes: Excellent, creamy and oh-so-easy to make. A favorite in our house.



small download pdf buttonSweetnicks Mock Mexican Fried Ice Cream

Fried ice cream from Mexican restaurants is one of my favorite desserts. I came up with this simple throw-together version for when I just can't get to a restaurant. Scoop some vanilla bean ice cream (love Breyers!) in a bowl and top with crushed frosted flakes, a drizzle of honey and a maraschino cherry. Can't get simpler than that and it's a nice way to end the day.



small download pdf buttonToasted Oat and Raisin Cookies
(includes some Sweetnicks modifications)

Preheat oven to 350 and move rack to center of oven. In a mixing bowl, cream the shortening until it is soft. Add the sugars, beating until fluffy. Add eggs and vanilla, flour, baking soda, baking powder, salt, cinnamon and allspice. Combine well. Stir in the oats (cooled, if toasted) and raisins). Mix well. Drop by tablespoons on greased baking sheets. Bake for about 15 minutes. Makes about 3 dozen.



small download pdf buttonTruffle Brownies
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 20 minutes
Yield: 8 brownies (or cut into really small pieces for 32 bite-size morsels)

Preheat oven to 350 degrees F. Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds.

Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed.

With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds.

Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour.

To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving.

Sweetnicks Notes: If tested with a toothpick the center will still be gooey. If tested by touch, the center will be soft. It will set once frozen.

Chocolate Ganache:

Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated.

Yield: 3/4 cup



small download pdf buttonUltimate Chocolate Chip Cookies

Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended. Combine flour, soda and salt in a small bowl and slowly add to the butter mixture, beating well. Stir in chocolate chips. Drop by tablespoons onto lightly greased baking sheets. Bake at 350 for 8-9 minutes for soft gooey cookies, or up to 14 minutes for crispier cookies. Remove to wire racks to cool completely. Yield about 40 cookies.

Sweetnicks Notes: Wonderfully soft and gooey.



small download pdf buttonWhite Chocolate Bundt Cake

Glaze:

Coat 10-inch bundt pan with nonstick cooking spray. Combine cake mix, pudding mix, sour cream, oil, milk, egg and egg whites, blending until well mixed. Stir in white chocolate chips. Bake @ 350 for 40-55 minutes or until wooden pick inserted comes out clean. Meanwhile, in a small bowl mix confectioners' sugar, milk, and almond extract; set aside. Cool cake on rack for 10 minutes before inverting on serving plate. drizzle glaze over warm cake.

Sweetnicks Notes: First made in July 2005. Easy recipe, and yum-o!



small download pdf buttonWhite Chocolate Fudge
Recipe from Zarina November 2005 Supper Club

Prep time: 20 minutes
Total time: 2 hours, 20 minutes (including refrigeration)

Line 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Microwave chocolate and milk in large microwaveable bowl for 2-3 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Add almonds, cranberries and orange peel; stir until well blended. Spread chocolate mixture into prepared pan. Refrigerate 2 hours or until firm. Lift fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks (do not freeze). Makes 4 dozen pieces or 24 servings, two pieces each.



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