Category Archives: Desserts

Breads, Desserts, Recipes

Walnut-Date Quick Bread

Leave a comment

16 Servings Prep: 10 Min. + standing Bake: 1 Hour
    Ingredients

  1. 1 cup chopped dates
  2. 1 cup boiling water
  3. 3 tablespoons butter, softened
  4. 1 cup packed brown sugar
  5. 1 egg
  6. 1-3/4 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 1 cup chopped walnuts

    10.  

    Directions

  10. In a small bowl, combine the dates and water; let stand for 15 minutes (do not drain). In a bowl, cream butter and brown sugar; add egg and mix well. Combine flour, baking soda and salt; add to the creamed mixture alternately with dates and liquid. Stir in walnuts.
  11. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 1 loaf.

    12.  

 

Breads, Desserts, Recipes

Banana Nut Bread

Leave a comment

12 Servings Prep: 10 Min. Bake: 1 Hour + Cooling
    Ingredients

  1. 1/4 cup butter, softened
  2. 3/4 cup sugar
  3. 2 eggs
  4. 3/4 cup mashed ripe bananas (about 2 medium)
  5. 1/2 cup sour cream
  6. 2-1/4 cups all-purpose flour
  7. 1 teaspoon ground cinnamon
  8. 3/4 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1/2 cup chopped walnuts

    11.  

    Directions

  11. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in bananas and sour cream. Combine the flour, cinnamon, baking soda and salt. Stir into banana mixture just until moistened. Fold in nuts.
  12. Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).

    13.  

 

 

Desserts, Pies, Recipes

Peanut Butter Pie

Leave a comment

8 Servings Prep/Total:  10 Min.
    Ingredients

  1. 3/4 cup peanut butter
  2. 4 ounces PHILADELPHIA Cream Cheese (softened or cubed), softened
  3. 1 cup confectioners’ sugar
  4. 1 carton (8 ounces) frozen whipped topping, thawed
  5. 1 graham cracker crust (9 inches)
  6. Salted chopped peanuts

    7.  

    Directions

  7. In a large bowl, beat the peanut butter, cream cheese and confectioners’ sugar until smooth. Fold in whipped topping; pour into prepared crust. Sprinkle with nuts. Chill until serving. Refrigerate leftovers. Yield: 8 servings

 

Christmas Recipes, Cookies, Desserts, Recipes

Cherry Christmas Slices

Leave a comment

66 Servings Prep: 20 Min. + Chilling/ Bake: 10  Min.
    Ingredients

  1. 1 cup butter, softened
  2. 1 cup confectioners’ sugar
  3. 1 egg
  4. 1 teaspoon vanilla extract
  5. 2-1/4 cups all-purpose flour
  6. 2 cups red and green candied cherries, halved
  7. 1 cup pecan halves

    8.  

    Directions

  8. In a bowl, cream the butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill for 1 hour.
  9. Shape dough into three 10-in. rolls; wrap in plastic wrap and place in a freezer bag. Freeze up to 2 months or until ready to bake. To bake, cut frozen rolls into 1/8-in. slices.
  10. Place on ungreased baking sheets. Bake at 325° for 10-12 minutes or until edges are golden brown. Cool on wire racks. Yield: about 11 dozen.

 

Christmas Recipes, Cookies, Desserts, Recipes

Cherry Bonbon Cookies 

Leave a comment

48 Servings Prep: 15 Min. Bake: 50 Min. + Cooling
    Ingredients

  1. 1/2 cup butter, softened
  2. 3/4 cup confectioners’ sugar
  3. 2 tablespoons milk
  4. 1 teaspoon vanilla extract
  5. 1-1/2 cups all-purpose flour
  6. 1/8 teaspoon salt
  7. 24 maraschino cherries
  8. GLAZE:
  9. 1 cup confectioners’ sugar
  10. 1 tablespoon butter, melted
  11. 2 tablespoons maraschino cherry juice
  12. Additional confectioners’ sugar

    13.  

    Directions

  13. In a large bowl, cream butter and sugar until light and fluffy. Add milk and vanilla. Combine the flour and salt; gradually add to the creamed mixture.
  14. Divide dough into 24 portions; shape each portion around a cherry, forming a ball. Place on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool.
  15. For glaze, combine the sugar, butter and cherry juice until smooth. Drizzle over cookies. Dust with confectioners’ sugar. Yield: 2 dozen.

 

Cookies, Desserts, Recipes

Caramel Chocolate Cookies

Leave a comment

48 Servings Prep: 25 Min. + Chilling/ Bake: 10 Min. + Cooling
    Ingredients

  1. 1/2 cup butter, softened
  2. 1 cup sugar
  3. 1 egg
  4. 1/3 cup milk
  5. 2 ounces unsweetened chocolate, melted and cooled
  6. 1 teaspoon vanilla extract
  7. 2 cups all-purpose flour
  8. 1/2 teaspoon baking powder
  9. 1/2 teaspoon salt
  10. 12 caramels, quartered
  12. FROSTING:
  13. 1-1/2 cups confectioners’ sugar
  14. 1 ounce unsweetened chocolate, melted and cooled
  15. 2 tablespoons light corn syrup
  16. 2 to 3 tablespoons hot water
  17. Chopped pecans, optional

    18.  

    Directions

  18. In a large bowl, cream butter and sugar. Beat in egg, milk, chocolate and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate overnight or until easy to handle.
  19. Shape rounded tablespoonfuls of dough around caramel pieces. Place 2 in. apart on ungreased baking sheets. Bake at 400° for 6-8 minutes or until set. Remove to wire racks to cool.
  20. In a bowl, combine the confectioners’ sugar, chocolate, corn syrup and enough water to achieve desired spreading consistency. Frost cookies. Sprinkle with pecans if desired. Yield: 4 dozen.

 

Cookies, Desserts, Recipes

Butterscotch Cookies

Leave a comment

20 Servings Prep: 20 Min. + Chilling  Bake: 10 Min./ Batch
    Ingredients

  1. 2 tablespoons butter, softened
  2. 2 tablespoons shortening
  3. 1 cup packed brown sugar
  4. 1 egg
  5. 1 teaspoon vanilla extract
  6. 1-1/2 cups all-purpose flour
  7. 3/4 teaspoon baking soda
  8. 3/4 teaspoon cream of tartar
  9. 1/4 teaspoon salt
  10. 1/4 cup English toffee bits or almond brickle chips
  11. 1/4 cup finely chopped pecans

    12. Directions

  12. In a large bowl, cream the butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture ans mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
  13. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1-2 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.

 

Cookies, Desserts, Recipes

Almond Kiss Cookies

Leave a comment

40 Servings Prep: 30 Min. +Chilling Batter/  Bake: 10 Min. + Cooling
    Ingredients

  1. 1/2 cup butter, softened
  2. 1/2 cup sugar
  3. 1/2 cup packed brown sugar
  4. 1 egg
  5. 1 teaspoon almond extract
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. Additional sugar
  10. 40 milk chocolate kisses with almonds
  11. GLAZE:
  12. 1 cup confectioners’ sugar
  13. 1 tablespoon milk
  14. 4 teaspoons raspberry jam
  15. 1/4 teaspoon almond extract

    16. Directions

  16. In a bowl, cream butter and sugars. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle.
  17. Roll into 1-in. balls, then roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 13-15 minutes or until golden brown. Immediately press a chocolate kiss into the center of each cookie. Cool on wire racks. Combine glaze ingredients; drizzle over cookies. Yield: 40 cookies.

 

Candy, Cookies, Desserts, Recipes

Peanut Butter Brownie Cups

Leave a comment

18 Servings Prep: 20 Min. Bake: 20 Min.
    Ingredients

  1. 1 package (21-1/2 ounces) fudge brownie mix
  2. 15 to 18 miniature peanut butter cups

    3.  

    Directions

  3. Mix brownie batter according to package directions. Fill paper-lined or foil-lined muffin cups two-thirds full.
  4. Remove wrappers from peanut butter cups; set one in each muffin cup and press down until batter meets the top edge of the candy. Bake at 350° for 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely. Yield: about 1-1/2 dozen.

    Editor’s Note: The Test Kitchen staff found Betty Crocker’s Fudge Brownie mix bakes best for this recipe.

 

Candy, Desserts, Halloween Recipes, Recipes

“Boo”-rrific Kisses

Leave a comment

 

30 Servings Prep: 20 Min. Bake: 40 Min. + Standing
    Ingredients

  1. 2 egg whites
  2. 1/2 teaspoon vanilla extract
  3. 1/4 teaspoon almond extract
  4. 1/8 teaspoon cider vinegar
  5. 1/2 cup sugar
  6. Orange food coloring, optional
  7. 1-1/2 teaspoons miniature semisweet chocolate chips

    8.  

    Directions

  8. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add extracts and vinegar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Beat in food coloring if desired.
  9. Cut a small hole in the corner of a pastry or plastic bag; insert a #10 round pastry tip. Fill bag with egg white mixture. Pipe 1-1/2-in.-diameter ghosts onto parchment paper-lined baking sheets. Add two chips on each for eyes.
  10. Bake at 250° for 40-45 minutes or until set and dry. Turn oven off; leave cookies in oven for 1 hour. Carefully remove from parchment paper. Store in an airtight container. Yield: 2-1/2 dozen.