Sunday, August 4, 2013
Easter Bunny Veggie Plate
Easter Bunny Veggie Plate
Ingredients
2 loaves frozen bread dough, thawed
Veggie dip
Veggies.
Instructions
Cut the dough into pieces to make all the body parts, cover, let rise.
Brush with egg
Bake 30 minutes at 350.
Add 2 raisins for the eyes and sliced almonds for the teeth.
Salted Caramel Pretzel Bark
Salted Caramel Pretzel Bark
2 sticks of butter
1 cup of light brown sugar
1 reg. bag of pretzels (you'll use about 3/4 of the bag)
12 ounce bag of chocolate chips
Sea salt - ( I use our coarse sea salt with our grinder)
Preheat the oven to 400.
Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.
Bake the sheet for 5 minutes.
Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.
Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
Sprinkle with sea salt and refrigerate for a minimum of 1 hour.
Easter Basket Cookies
Easter Basket Cookies
Ingredients:
- 1 1-lb package refrigerated sugar cookie dough (or homemade dough)
- Assorted colored sprinkles
- 1/2 cup frosting, canned or homemade
- 1/2 cup shredded coconut
- Green food coloring
- Specked jelly beans
- Pastel Jordan almonds
- Licorice string (pipe cleaners are a non-edible substitute)
Ingredients
1 1-lb package refrigerated sugar cookie dough (or homemade dough)
Assorted colored sprinkles
1/2 cup frosting, canned or homemade
1/2 cup shredded coconut
Green food coloring
Specked jelly beans
Pastel Jordan almonds
Licorice string (pipe cleaners are a non-edible substitute)
Instructions
This recipe will make 24 cookies in miniature muffin pans, or 12 large cookies in regular muffin pans. Spray your pans with nonstick cooking spray, and preheat the oven to 350 degrees Fahrenheit.
Use a tablespoon or small cookie scoop to form balls of cookie dough. Roll the balls in the colored sprinkles until they're completely covered, then place them in the miniature muffin pans.
Once all of your dough is formed into balls, bake the cookies in the 350° oven for about 12-15 minutes--just until they're set around the edges but are still soft in the middle.
While you're waiting for the cookies to bake, place the coconut in a large Ziploc bag and add a few drops of green food coloring. Massage it through the bag to spread the food coloring throughout the coconut and dye it a light green color. Add more food coloring if necessary to get it to a shade of green that resembles grass.
After the coconut is dyed, unwind the licorice strings and cut them into 3-inch sections to form the basket handles. Licorice strings or ropes can sometimes be difficult to find, so you can substitute any other thin candy for the strings, or use pipe cleaners as a non-edible alternative to licorice.
Once the cookies are baked, take them from the oven and immediately start pressing your fingers into the middle of each cookie to form an indentation. If the cookies are over baked this will be difficult and they might crack, so it's much better to err on the side of under baking and have soft sugar cookies. After all the indentations are made, let the cookies cool completely.
Put the frosting in a plastic bag and snip off the corner. Pipe a little dollop of frosting into the center of each cookie, just until the hole is filled.
Sprinkle the top of the frosting-filled cookie with the green coconut, until all the frosting is covered and it looks like the cookie basket is filled with grass.
Press the ends of a licorice string into the frosting to form the handle. If you're using pipe cleaners, bend them into a U-shape and stick them either into the frosting or just poke them into the top of the cookie.
Lastly, fill your Easter basket cookies with goodies! I recommend using speckled jelly beans, pastel Jordan almonds, or any small Easter candy that you enjoy.
Compliments: http://www.keyingredient.com/
Orange Creamsicle Cheesecake
Orange Creamsicle Cheesecake
Leona S. Patteson; San Diego, California
Crust
· ¼ cup butter, melted
· 2 tablespoons granulated sugar
· 2 cups cookie crumbs (I usually use animal crackers)
· ½ cup chopped nuts
· ¼ cup butter, melted
· 2 tablespoons granulated sugar
· 2 cups cookie crumbs (I usually use animal crackers)
· ½ cup chopped nuts
Cheesecake
· 2 (8-ounce) packages cream cheese, softened
· ½ cup granulated sugar
· 2 (8-ounce) packages cream cheese, softened
· ½ cup granulated sugar
1 teaspoon vanilla
· 2 large eggs
· 2 large eggs
Sour cream layer
· 1 cup sour cream
· 3 tablespoons sugar
· 1 teaspoon vanilla
· 1 cup sour cream
· 3 tablespoons sugar
· 1 teaspoon vanilla
Orange layer
· 1 (3-ounce) orange Jell-O mix
· 1½ cup boiling water
· 1 (8-ounce) container of whipped topping
· 1 (3-ounce) orange Jell-O mix
· 1½ cup boiling water
· 1 (8-ounce) container of whipped topping
In a mixing bowl, combine butter, 2 tablespoons sugar, cookie crumbs, and nuts. Pat into a 9" springform pan. Cool in refrigerator while you beat cream cheese, ½ cup sugar, 1 teaspoon vanilla, and eggs for 10 minutes. Pour filling onto crust and bake at 350° F for 20 minutes or until it won’t stick to your finger. While the cheesecake is cooking, beat together sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla. Pour over cream cheese mixture and bake at 450° F for 5 minutes. Cool completely. Stir Jell-O into the boiling water until dissolved. Gently fold in whipped topping until completely combined. Pour over cheesecake and place in freezer for an hour. Remove from freezer and chill in refrigerator until ready to serve, at least 2 hours. Before serving, run a knife around the pan to separate orange layer from side. Unhinge pan and gently lift from cheesecake.
Lemon Crinkle Cookies
Lemon Crinkle Cookie by Lauren Brennan from Hood River, Oregon.
Lemon Crinkle Cookies
Makes 2-3 dozen
Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.
Lauren Brennan; laurenslatest.com
Southern Praline Sauce
southern praline sauce
1 1/4 cups chopped pecans 7 Tablespoons butter (divided) 1 1/2 cups brown sugar 3 Tablespoons flour 3/4 cup light corn syrup 2/3 cup evaporated milk Makes 3 cups of sauce. Place chopped pecans in a microwave dish with 3 Tablespoons butter. Cook for 8 – 10 minutes, stirring twice. Watch the pecans closely to not burn them.
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