1 cup Brown Sugar
1 cup Sugar
1 cup Butter
Cream together
1 tsp Vanilla
2 Eggs
1 cup Peanut Butter
2 tsp Baking Soda
1 tsp Salt
2 cup Flour
2 cup Oatmeal
Mix well. Press dough into large greased cookie sheet. Bake at 325 for 20-25 min. Remove from oven. Put 4 heaping tablespoons of peanut butter on top. Allow to cool. Cover with chocolate frosting.
Chocolate Frosting
1 cube Butter
6 tbsp Milk
2 tbsp Cocoa Powder
Bring to boil. Remove from heat.
Add:
1/2 bag Powdered Sugar
1/2 tsp Vanilla
Pour over bars.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Sunday, February 2, 2014
Wednesday, November 20, 2013
Matt's Favorite! Banana Cream Pie
I tried lots of recipes, and this is the easiest and best one. Seriously.
1 (3.4 oz) box instant vanilla pudding
1 c. cold water
1 (14 oz) can sweetened condensed milk
1 pint heavy whipping cream
2 (6 oz.) purchased cookie crusts
2-4 bananas
1/3 c. powdered sugar
Combine pudding, water, and sweetened condensed milk. Mix well and place in fridge.
In another bowl, whip 1 c. whipping cream until peaks form. Fold into the pudding mixture and then return to fridge.
Slice bananas and layer on the bottom of the crusts. Be sure to save the plastic domes that come with the crusts!!! Split the pudding mixture between the two pies.
In another bowl, whip the remaining whipping cream with powdered sugar until peaks form and then spread it on top of the two pies. Place the plastic lids back on and refrigerate for several hours.
CHILLING THIS PIE IS CRUCIAL TO THE TEXTURE OF THE PIE. Thank you. That is all.
1 (3.4 oz) box instant vanilla pudding
1 c. cold water
1 (14 oz) can sweetened condensed milk
1 pint heavy whipping cream
2 (6 oz.) purchased cookie crusts
2-4 bananas
1/3 c. powdered sugar
Combine pudding, water, and sweetened condensed milk. Mix well and place in fridge.
In another bowl, whip 1 c. whipping cream until peaks form. Fold into the pudding mixture and then return to fridge.
Slice bananas and layer on the bottom of the crusts. Be sure to save the plastic domes that come with the crusts!!! Split the pudding mixture between the two pies.
In another bowl, whip the remaining whipping cream with powdered sugar until peaks form and then spread it on top of the two pies. Place the plastic lids back on and refrigerate for several hours.
CHILLING THIS PIE IS CRUCIAL TO THE TEXTURE OF THE PIE. Thank you. That is all.
Caramel Apple Pie
Dough (this will leave you with leftover)
2 1/2 c. flour
1/4 c. sugar
1/2 tsp. salt
1 c. butter-flavored shortening, chilled
1 egg, beaten
1 tbsp. vinegar
1/4 c. ice water
Mix flour, sugar, and salt. Cut shortening into flour until pea-sized crumbs form. Carefully stir in beaten egg and vinegar. Gently sprinkle in water until dough starts to hold together. Shape 1/2 of the dough into a circle 3 inches wider than your pan and use the rest to make whatever kind of awesome top (maybe lattice?) after you assemble your pie.
Filling
3/4 c. sugar
1/2 c. flour
1 tsp. cinnamon
1/2 tsp. salt
1 large pinch nutmeg
5-8 apples (size depending) peeled, cored, and diced
(enough apples to fill a pie)
1 tsp. vanilla
2 tbsp. unsalted butter (if salted, omit salt)
2 tbsp. cream (or milk)
Mix together sugar, flour, and spices. Toss in apples, stir in vanilla. (If your crust is taking too long, stir this every 10-15 min.)
Put crust in pan and trim edges 1/2 inch over the edge. Prick bottom with fork. Add filling. Dot the butter over the apples. Brush cream around edges of pie.
Use the rest of the dough to make whatever on top, just make sure there are some holes to ventilate the pie. Crimp edges of pie. Brush cream over the top and sprinkle with extra cinnamon, sugar, and nutmeg.
Cover edges of pie with foil. Bake 30 min (will be 1 hr and 20 min total), remove foil. Bake 30 more min, then cover whole pie with foil for last 20 min. Cool on rack for 1 hour (I didn't do this...). Drizzle with warm sauce and serve!
Sauce
1/4 c. butter
1 1/2 c. brown sugar
1/2 c. heavy cream
2 tbsp. corn syrup (or honey)
1 tsp. vanilla
In a saucepan, melt butter on high heat. Add everything BUT vanilla. Bring to a boil, stirring frequently. Reduce heat to medium and cook until sauce thickens slightly, 5 to 7 min. Remove from heat and add vanilla. Allow to cool in pan for 15 min. Drizzle over warm pie.
2 1/2 c. flour
1/4 c. sugar
1/2 tsp. salt
1 c. butter-flavored shortening, chilled
1 egg, beaten
1 tbsp. vinegar
1/4 c. ice water
Mix flour, sugar, and salt. Cut shortening into flour until pea-sized crumbs form. Carefully stir in beaten egg and vinegar. Gently sprinkle in water until dough starts to hold together. Shape 1/2 of the dough into a circle 3 inches wider than your pan and use the rest to make whatever kind of awesome top (maybe lattice?) after you assemble your pie.
Filling
3/4 c. sugar
1/2 c. flour
1 tsp. cinnamon
1/2 tsp. salt
1 large pinch nutmeg
5-8 apples (size depending) peeled, cored, and diced
(enough apples to fill a pie)
1 tsp. vanilla
2 tbsp. unsalted butter (if salted, omit salt)
2 tbsp. cream (or milk)
Mix together sugar, flour, and spices. Toss in apples, stir in vanilla. (If your crust is taking too long, stir this every 10-15 min.)
Put crust in pan and trim edges 1/2 inch over the edge. Prick bottom with fork. Add filling. Dot the butter over the apples. Brush cream around edges of pie.
Use the rest of the dough to make whatever on top, just make sure there are some holes to ventilate the pie. Crimp edges of pie. Brush cream over the top and sprinkle with extra cinnamon, sugar, and nutmeg.
Cover edges of pie with foil. Bake 30 min (will be 1 hr and 20 min total), remove foil. Bake 30 more min, then cover whole pie with foil for last 20 min. Cool on rack for 1 hour (I didn't do this...). Drizzle with warm sauce and serve!
Sauce
1/4 c. butter
1 1/2 c. brown sugar
1/2 c. heavy cream
2 tbsp. corn syrup (or honey)
1 tsp. vanilla
In a saucepan, melt butter on high heat. Add everything BUT vanilla. Bring to a boil, stirring frequently. Reduce heat to medium and cook until sauce thickens slightly, 5 to 7 min. Remove from heat and add vanilla. Allow to cool in pan for 15 min. Drizzle over warm pie.
Thursday, November 15, 2012
Monkey Bread
1/2 cup sugar
1 tsp. cinnamon
2 cans refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup brown sugar
3/4 cup butter or margarine, melted
Heat the oven to 350. Lightly grease a 12-cup fluted tube pan with shortening or cooking spray. Mix the sugar and cinnamon in a large ziplock bag. Separate the dough and cut it into quarters. Shake in the bag to coat. Arrange in the pan, adding walnuts and raisins among the biscuit pieces. Mix the brown sugar and melted butter in a small bowl, and pour over the top. Bake 28 to 32 minutes or until golden brown and now longer doughy in the center. Cool in the pan for 10 minutes, then turn upside down onto a serving plate and serve warm.
1 tsp. cinnamon
2 cans refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup brown sugar
3/4 cup butter or margarine, melted
Heat the oven to 350. Lightly grease a 12-cup fluted tube pan with shortening or cooking spray. Mix the sugar and cinnamon in a large ziplock bag. Separate the dough and cut it into quarters. Shake in the bag to coat. Arrange in the pan, adding walnuts and raisins among the biscuit pieces. Mix the brown sugar and melted butter in a small bowl, and pour over the top. Bake 28 to 32 minutes or until golden brown and now longer doughy in the center. Cool in the pan for 10 minutes, then turn upside down onto a serving plate and serve warm.
Friday, September 7, 2012
Raspberry Tarts!
Seriously easy and awesome!
Crust:
1 c. butter softened
1 pkg. (8 oz) cream cheese
2 c. flour
Filling:
Raspberries! Around 1 - 1 1/2 c.
1 T. sugar
Top it off!
1 c. (half pint) whipping cream
apx. 1/2 c. powdered sugar
Let's Make It!!
Cream butter and cream cheese in a mixer. Mix in flour well and put in fridge for about an hour, so the dough is easier to handle. (I didn't have an hour. It was harder to handle, but it worked.)
Get little pieces of balls and flatten in your hand. Line the bottom and sides of mini muffin tins.
Fill with filling! Bake at 350 for 25-30 min. Leave in tins for 5 min. Finish cooling. Serve warm or cold.
This will be really tart (...hence...), so whip the whipped cream and powdered sugar until stiff peaks form. If you are serving this, leave the whipped cream with a spoon by the tarts, so the guests can add their own. It's kinda fun :)
Can be stored in fridge with whipped cream on them.
(The picture I took was from the day after, and of course all the pretty ones had already been eaten.)
1 c. butter softened
1 pkg. (8 oz) cream cheese
2 c. flour
Filling:
Raspberries! Around 1 - 1 1/2 c.
1 T. sugar
Top it off!
1 c. (half pint) whipping cream
apx. 1/2 c. powdered sugar
Let's Make It!!
Cream butter and cream cheese in a mixer. Mix in flour well and put in fridge for about an hour, so the dough is easier to handle. (I didn't have an hour. It was harder to handle, but it worked.)
Get little pieces of balls and flatten in your hand. Line the bottom and sides of mini muffin tins.
Fill with filling! Bake at 350 for 25-30 min. Leave in tins for 5 min. Finish cooling. Serve warm or cold.
This will be really tart (...hence...), so whip the whipped cream and powdered sugar until stiff peaks form. If you are serving this, leave the whipped cream with a spoon by the tarts, so the guests can add their own. It's kinda fun :)
Can be stored in fridge with whipped cream on them.
(The picture I took was from the day after, and of course all the pretty ones had already been eaten.)
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