Sweets Recipes

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Tired Mommy's Home-Baked Cookies

Ingredients:

  • 2 eggs
  • 2 3/4 cups Wondra flour (so you don't have to sift)
  • 1½ cups sugar
  • 1 cup shortening or margarine
  • 2 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Cinnamon-sugar mixture (buy it prepared in a jar; it's more expensive than mixing it yourself, but is a time- and mess-saver)

Directions:

  1. Throw everything but the cinnamon-sugar mixture into a bowl.
  2. Mix contents of bowl vigorously with whisk held in one hand, while reading a novel (the book held in the other hand).
  3. When batter is mixed, roll teaspoon-sized balls. This step requires both hands, so put down the book and make sure the kitchen TV is on.
  4. Roll each ball in cinnamon-sugar mixture.
  5. Bake on non-stick cookie sheet, placing balls of dough about 2 inches apart, at 425 degrees, for 8-11 minutes.

Submitted by: Ceecee

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Cinnamon Apple Bars

Ingredients:

  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup powdered sugar
  • 3/4 cup softened butter
  • 1 package (8 ounces) cream cheese
  • 1 cup granulated sugar
  • 1 cup flaked coconut
  • 2 eggs
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon water
  • 12 teaspoons Apple Cinnamon tea, finely crushed (or 12 Apple Cinnamon tea bags)

Directions:

  1. Mix 1 cup flour with 1/4 cup powdered sugar and 1/2 cup butter until crumbly.
  2. Pat into a greased 13 x 9 inch baking pan.
  3. Bake at 375 degrees for 7 to 10 minutes or until lightly browned.

    For the Filling:
  4. Combine 1 cup granulated sugar, coconut and cream cheese.
  5. Blend well.
  6. Beat in eggs, 2 tablespoons of flour, 1/2 teaspoon baking powder, salt, 10 teaspoons Apple Cinnamon tea and 2 tablespoons melted butter until mixture is well blended.
  7. Spread over crust in pan. Return to oven for 15 to 20 minutes or until set.

    For Frosting:
  8. Mix 1 cup powdered sugar, 1 tablespoon soft butter, 1 tablespoon water and the 2 teaspoons Apple Cinnamon tea until smooth.
  9. Spread over the filled crust while still warm.
  10. Let cool.

Submitted by: Ric



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Marble Cake

Directions:

  1. First, take a good brand-name cake mix, following the directions to make marble cake.
  2. Except...as usual, per my penchant for tweaking recipes...substitute butter for oil, milk for water, and double the eggs, plus add a box of vanilla pudding mix to the light part and a box of chocolate pudding mix to the dark part.
  3. Now, for more tweaking, add a little instant coffee (I'd use decaf) powder to the chocolate batter to “mocha-fy” it.
  4. Then, when whipping softened butter into the white frosting (as usual) before icing the cake, fold in some cinnamon without blending. The frosted cake will be white with cinnamon swirls.
  5. So you end up with a coffee cake...a buttery mocha, cinnamon-swirled, coffee...pound cake.

Submitted by: Tauf



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Baked Rice Pudding


Ingredients:

  • 1 cup of rice
  • 4 eggs beaten
  • 1 pint of milk (full cream) not skim or low-fat, trust me.
  • 3 ounce of unsalted butter
  • 1/4 pound of sugar
  • 1/4 pound of dried fruits (apricots, sultanas, lemon peel) diced fine
  • 2 tablespoons brandy
  • Zest of half a lemon

Directions:

  1. Boil the rice until tender but not fully cooked.
  2. While you are doing that, put the lemon zest in the milk and heat it until you smell the lemons.
  3. Remove from the heat.
  4. Add the beaten eggs, butter, sugar, and dried fruits, beating gently the whole time.
  5. Add the rice to the milk mix. Mix well.
  6. Turn into a baking dish and bake in a moderate oven 350 F for about ¾ hour. Check with a skewer after 35 minutes; when it comes out clean, it’s done.

Submitted by: Bandecoot

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Creamed Rice Delight

Ingredients:

  • 2 eggs
  • 1 pint of milk
  • 1/2 cup of cream
  • Nutmeg
  • Sugar to taste
  • 1 cup of rice

Directions:

  1. Boil the rice as above. Drain.
  2. Add the milk, sugar, beaten eggs, cream, and nutmeg and just simmer over a medium low heat until the rice is fully cooked and it has a creamy consistency.
  3. Time varies according to the type of rice, but no more than 15 minutes for long-grain rice and 20 for short-grain rice (such as arborio)

Submitted by: Bandecoot

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Almond Bark Snack

Ingredients:

  • White almond bark (1 pound)
  • Couple of drops of cooking oil (Crisco) in case white chocolate stiffens up
  • Bag of Fritos (half the bag - more if you like)
  • Box of Corn Pops cereal (4 to 5 cups)
  • 5 bags of microwave popped popcorn (buttery flavor is fine)
  • Pecans, walnuts (optional)

Directions:

  1. Melt almond bark.
  2. Mix all dry ingredients (I cover counter with aluminum foil).
  3. Drizzle white chocolate all over and toss/mix all of it together.
  4. Let stand until chocolate sets.

Comments: Do NOT store in zip-lock type bags; use plastic bowls with fitted lids. This is an awesome snack, and is devoured whenever I make it. It yields a lot. Not sure how many cups, but it is a lot. Put in as much Fritos, Corn Pops cereal, and popcorn as you like: Fritos covered in white chocolate...yum, just unbelievable!! The salt and crunchy texture with the sweet chocolate... it's just not right. Knocks me right off my diet every time!!!

Submitted by: Lindsey

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Banana Split Pie

Ingredients:

  • 1 graham cracker pie crust (ready made is fine)
  • Ice cream
  • Various toppings (see below)

Directions:

  1. Layer the following. Sliced banana and softened Neapolitan ice cream.
  2. Freeze until solid.
  3. Top with the following sundae toppings: Pineapple, caramel, butterscotch toppings.
  4. Spray Redi Whip on top, then maraschino cherries, chopped praline crunch, and chocolate syrup drizzled over all.
  5. Refreeze until solid.

Comments: After the first freeze, you have to work fast to get this back in the freezer before it melts into a gloopy mess and no longer looks like pie. I promise you: you will not ever go to another BBQ without it.

Submitted by: Barbara

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Belgian Waffles

Ingredients:

  • 1 package dry yeast
  • 2 cups lukewarm milk
  • 4 eggs, separated
  • 1 teaspoon vanilla essence
  • 2½ cups sifted plain flour
  • 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 1/2 cup melted butter

Directions:

  1. Dissolve yeast in milk
  2. add egg yolks and vanilla.
  3. Add dry ingredients.
  4. Stir in melted butter.
  5. Beat egg whites until stiff (in another bowl), and fold into mix slowly.
  6. Let rise about 45 minutes.
  7. Preheat waffle maker, and bake about 3/4 cup batter per waffle.
  8. Bake longer, or use 1/2 cup for crispier waffles.

Submitted by: Bandecoot

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Apple Charlotte

Ingredients:

  • 4-5 apples, peeled and cubed
  • 1 cup sugar
  • Cinnamon, as much as you like
  • Strawberries (or strawberry jam) or apricots (or apricot jam)
  • Dash of brandy
  • 1 sheet puff pastry

Directions:

  1. Line a flan tray with the pastry. Place in the fridge for 20 minutes to chill. Put all other ingredients into a saucepan over a moderate heat until the apples start to collapse, stirring often.
  2. Put the apple mix in the flan tray; drizzle with the brandy. Bake for 25 minutes at 350 F.

Submitted by: Bandecoot



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Summer Dessert: Cherry-Plum Crisp

Seed a bunch of cherries and plums. Slice them and place in a baking dish. Make a crumble topping out of sugar, flour, butter and cinnamon. Spread on top, bake at 350 for 45 minutes to an hour. Serve warm or cold.
You can also make this with any fruit (apples, peaches, berries of all sorts).

Submitted by: tinycrabbiethingie

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World’s Easiest Peach Cobbler

Open a very large can of cling peaches. Dump the entire contents into a baking dish. Get a box of Jiffy yellow cake mix. Spread the mix over the top of the baking dish. Take one stick of butter or margarine and cut it up over the top. Bake at 350 degrees for about an hour.

Submitted by: tinycrabbiethingie

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Real Easy Chocolate Cake

Ingredients:

  • Combine the following dry ingredients in a square pan or a round casserole dish:
  • 1½ cups flour
  • 1 teaspoon baking powder
  • 1 cup white sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoon cocoa

    Add the wet

Ingredients:

  • 1 teaspoon vanilla
  • 1 tablespoon white vinegar
  • 5 tablespoons melted butter or margarine
  • 1 cup lukewarm water

Directions:

  1. Mix well, bake at 350 for 30 minutes in an 8square pan, longer if in a deeper casserole dish.

Submitted by: Ergaster

 


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Lindsey’s Mom’s Sugar Cookies

Ingredients:

  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 1½ cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Directions:

  1. Cream softened butter, sugar, egg, milk, and vanilla.
  2. Add dry ingredients and mix well. Cover and refrigerate for 1-2 hours.
  3. Preheat oven to 375 degrees.
  4. On an ungreased cookie sheet, roll pinches of dough into 1-inch balls.
  5. Butter the bottom of a drinking glass, and dip it into sugar.
  6. Use the glass bottom to lightly flatten the dough balls.
  7. Bake 8-10 minutes, until the bottoms of the cookies are barely golden brown.

Comments: This is my mom's tried-and-true sugar cookie recipe. They will come out moist and chewy every time, BUT make sure you take them out of the oven before they bake too much. The bottoms should be just barely golden brown. You can leave them in longer, but they will become crunchier.


Submitted by: Lindsey

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Limana” Ice


Ingredients:

  • 3 cups (700-750 ml) of ice cubes
  • 1/2 - 1 cup (120-240 ml) of water
  • 1 1/4 cup (300 ml) non-fat dry milk powder (amount for approx. 3 1/2 cups = 850 ml)
  • 1/2 package instant chocolate pudding (for 1 cup = 1/4 liter of milk)

Directions:

  1. Fill the ice cubes and the water into the pitcher. The amount of water depends on what your blender can handle. The less you need, the firmer the end result.
  2. Crush the ice and turn it into slush.
  3. Add the milk powder and blend it under, same with the pudding powder.
  4. Smooth the substance for another half minute or so, and finished is your treat.

Those of you who know Italian ice will recognize that this is very much like it, just not quite as firm. The longer you blend it, the smoother it gets.

For those who want a low-cal solution: I use sugar-free/fat-free pudding. You can substitute any flavor for the chocolate pudding. Just make sure it's instant pudding.

It makes about 3 1/2 (850 ml) cups of this treat, and the whole thing (if you use the sugar-free/fat-free chocolate pudding) has a total of 350 calories, or only 100 calories per cup! Comments: I invented this on a hot summer day when we had no ice cream in the house. My daughter loves it and now even prefers it to ice cream.

You'll need a blender and a pitcher that holds approximately 1½ quarts (1½ liters). I use an old pickle jar because it is the perfect size and has a narrower opening that reduces splashing).

Submitted by: Limana




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Banana-Banana Bread

Ingredients:

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 2½ mashed overripe bananas

Directions:

  1. Preheat oven to 350 degrees F. (175 degrees C).
  2. Lightly grease a 9x5 inch loaf pan.
  3. In a large bowl, combine flour, baking soda and salt.
  4. In a separate bowl, cream together butter and brown sugar.
  5. Stir in eggs and mashed bananas until well blended.
  6. Stir banana mixture into flour mixture; stir just to moisten.
  7. Pour batter into prepared loaf pan.
  8. Bake in preheated oven for 60-65 minutes, until a toothpick inserted into the center of the loaf comes out clean.
  9. Let bread cool in pan for 20 minutes, then turn out onto a wire rack.

Submitted by: Karen

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Cheesecake Brownies, also known as “Baked Sin”

Cheesecake Topping:

Ingredients:

  • 1 8-ounce block of cream cheese
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla


Brownies:

  • 1 2/3 cup granulated sugar
  • 1½ sticks butter, melted
  • 2 tablespoons water or coffee
  • 2 large eggs
  • 2 teaspoon vanilla
  • 1 1/3 cups flour
  • 3/4 cup cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Directions:

  1. Preheat oven to 350 degrees.
  2. Make the brownie batter first.
  3. Cream together softened butter, vanilla, eggs, coffee, cocoa, and sugar.
  4. Add flour, baking powder, and salt.
  5. Mix well.
  6. Pour brownie mixture into a pan, smaller for thicker brownies, larger for thinner.
  7. Set aside.
  8. In a new bowl, make the cheesecake topping.
  9. On the stove or in the microwave, soften the cream cheese until it stirs easily.
  10. Mix in the egg, sugar, and vanilla.
  11. Once the topping mixture is made, drizzle it all over the top of the pan with the brownie mixture.
  12. Create patterns with a butter knife, if you are so inclined.
  13. Bake for 20-30 minutes. Brownies should be gooey-- do not over bake!!

Submitted by: Lindsey

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Christmas or Plum Pudding

 

Ingredients:

  • 4 ounces plain whole wheat flour
  • 1 teaspoon baking powder
  • 4 ounces pure vegetable fat or copha.
  • 4 ounces dark brown sugar
  • 1 pound mixed dried fruit
  • 4 ounces candied peel; chopped
  • 4 ounces soft breadcrumbs
  • 1 ounce flaked almonds
  • 1 grated rind of 1 orange
  • 1 grated rind of 1 lemon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon grated nutmeg
  • 1½ teaspoons mixed spice
  • 1 tablespoon black treacle
  • 4 tablespoons brandy or rum
  • 5 ounces sweet sherry

Directions:

  1. Put the fruit peels and crumbs into a bowl with the brandy, sherry and treacle (you can leave out the brandy, just add more sherry) and leave to soak for 2 days.
  2. Sift the flour and baking powder. Put the fat and sugar into a large bowl and beat until creamy, then add all the remaining ingredients and mix very well, to a thick, creamy consistency. (Don't forget to wish!). Allow to stand overnight.
  3. Next day, put the mixture into a lightly greased 1.2 L (2 ½ pint) basin or two 600 ml basins. Cover with a circle of greased greaseproof paper and secure with foil or a pudding cloth.
  4. Steam for 6-8 hours.
  5. Cool, then put a clean piece of greaseproof paper and new foil on top of the bowl, and store in a cool, dry place until required.
  6. Steam for a further 3 hours and flame with warmed brandy before serving.
  7. Christmas Pudding (for plum pudding substitute pitted prunes for the dried fruit, or pro-rata prunes and fruit)

Submitted by: Bandecoot

 

 

 

 

 
 
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