Paper Punchies Munchies!
Sweet Breads
Finnish Pulla Bread / Coffee Cake
6-1/2 to 7 cups of flour
2 teaspoons of ground cardamom
1-3/4 cup of milk
1 cup sugar
1/2 teaspoon salt
2 packages dry yeast
2 eggs
1 stick of unsalted butter
Heat the milk in a pan until it reaches a temperature of 115 degrees F.
Pour the milk in a large mixing bowl and add the sugar, salt, and cardamom . Mix well with a wooden spoon . Add the yeast and stir till dissolved. Add 1 egg and mix well. Add about 1/2 of the flour (3 cups) and mix well with wooden spoon. Add the remaining 3-1/2 cups (you may need a little more) Mix well with spoon. Melt 1 stick of butter. Add to the dough. Knead the dough for about ten minutes. It will be done when it is smooth and elastic.
Cover the dough in the bowl with a clean cloth, and let rise for 1-1/2 to 2 hours. (doubled in size) Remove dough and cut dough into two large pieces. Divide each piece into 3 equal parts. Roll into strips and make into a braid.
Line a large cookie sheet with parchment paper. Place the braids side by side on the sheet. (If you have small pans, use 2)
Cover and Let rise again for another hour. Beat an egg, and brush on the tops of the loaves. Sprinkle sugar on top. Be sure to put in a preheated oven set at 375 degrees F.
Bake for about 20-25 minutes. Remove from oven, slice and enjoy!
This is one great tasting recipe for Finnish Bread! Be sure to wrap the loaves with saran wrap after baking because they will go stale quickly.
Easy Strawberry Nut Bread
Makes 2 Loaves
3 cups All-purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
1 Tbs. ground Cinnamon
2 cups Granulated Sugar
4 large Eggs, beaten
1 1/4 cups Vegetable Oil
2 cups thawed, frozen Strawberries (with juice)
1 1/4 cups chopped Pecans
In large mixing bowl, sift together the flour, baking soda, salt, cinnamon, and sugar.
Add the eggs, vegetable oil, strawberries, and pecans to the dry ingredients. Stir the mixture until all the ingredients are moistened.
Spoon the batter into 2 well-greased loaf pans.
Bake in a pre-heated 350-F degree oven for 45 to 50 minutes. Let cool in the loaf pan before slicing and serving.
Candy/Fudge
Peanut Butter Fudge
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 tablespoons butter
1/2 cup evaporated milk
pinch of salt
1 cup marshmallows
1/4 pound peanut butter
1 teaspoon vanilla
Cook sugar, butter, milk and salt to soft ball stage (235° F-240° F on a candy thermometer). Add marshmallows and peanut butter just before removing from heat. Do not stir. Cool to room temperature. Add vanilla. Beat until creamy, thick and holds shape. Pour into well buttered shallow pan. Cool and cut into squares.
Cookies/Bars/Brownies
White Chocolate and Pecan Brownies
3 ounces unsweetened chocolate, broken into small pieces
3/4 cup unsalted butter, slightly softened
3/4 cup sugar
3/4 cup packed brown sugar
3 eggs
3/4 cup flour
6 ounces white chocolate, cut into 1/2-inch pieces
1/2 cup chopped pecans
2 tablespoons confectioners' sugar
Butter and flour a 9x13-inch baking pan. Line the bottom with foil; butter and flour the foil, shaking off the excess. Melt the unsweetened chocolate in a double boiler over simmering water, stirring until smooth. Set aside. Cream the butter in a mixer bowl until light. Add the sugar and brown sugar, beating until fluffy. Add the melted chocolate, mixing at low speed. Add the eggs 1 at a time, mixing just until moistened after each addition. Blend in the flour. Fold in the white chocolate and pecans. Spoon into the prepared pan.
Bake on the center rack at 350 degrees for 20 to 25 minutes or until a wooden pick comes out clean. Cool on a wire rack. Invert onto a work surface; remove the foil. Invert onto a serving plate; sprinkle with the confectioner's sugar. Cut into bars. Serves 30.
Cinnamon Bars
1/2 cup butter, softened
1/2 cup margarine, softened
1 cup sugar
1 egg yolk
2 cups sifted flour
1-1/2 tablespoons cinnamon
1 teaspoon salt
1 egg white
1/2 cup chopped walnuts or pecans
Cream the butter, margarine and sugar in a mixer bowl until light and fluffy. Beat in the egg yolk. Stir the flour, cinnamon and salt together. Fold gently into the creamed mixture. Spread in a greased 9x13-inch baking pan. Beat the egg white in a mixer bowl until stiff peaks form. Spread over the batter; sprinkle with the nuts. Bake at 300 degrees for 25 to 30 minutes or until golden brown. Cool in the pan on a wire rack. Cut into bars.
Special K Bars
1 cup sugar
1 cup light Karo syrup
1 1/2 cups smooth peanut butter
6 cups Special K
1 12oz. package of chocolate chips
1 12oz. package of butterscotch chips
Combine sugar and Karo syrup in large pot on medium low, until smooth
(do not boil). Add peanut butter until all smooth. Add Special K. Mix well and put in to 13x9 pan.
Frosting - melt chocolate chips and butterscotch chips until all smooth (in a double boiler works best). Pour on top of Special K bars.
Keep uncovered until all cool. Then cut and enjoy!
Chocolate Mint Bars
Makes about 36 bars
Chocolate Base:
1/2 cup Vegetable Shortening
2/3 cup Granulated Sugar
1/4 cup Dutch-process Cocoa Powder
1 large Egg
1 1/4 cups All-purpose Flour
Mint Topping:
1 1/2 cups Flaked Coconut
1 cup Sliced Almonds
3/4 cup Mint Chips
1 can Sweetened Condensed Milk
1 tsp. Peppermint or Mint Extract
Pre-heat the oven to 350-F degrees.
Cream together the vegetable shortening, sugar, cocoa, and egg until smooth. Stir in flour, mixing until well blended. Using your hands, press the mixture firmly into the bottom of a 9-inch by 13-inch cake pan. Bake this chocolate base for about 10 minutes, or until dry.
Meanwhile, begin preparing the mint topping by combining the flaked coconut, sliced almonds, and mint chips. Sprinkle this mixture over the chocolate base immediately upon its removal from the oven.
In a separate bowl, blend together the sweetened condensed milk and mint extract. Pour the creamy mixture evenly over top of the bars. Return the bars to the oven and bake 20 to 25 minutes longer, or until golden. Let cool completely before cut into diamond-shaped bars.
Chewy Caramel Bars
3/4 cup butter, melted
1 cup flour
1 cup oatmeal
3/4 cup packed brown sugar
1 teaspoon baking soda
32 caramels, unwrapped
1 tablespoon butter
3 tablespoons milk
1 package (6 oz) chocolate chips, about 1 cup
1/2 cup chopped nuts
Preheat oven to 350 F. In a small mixing bowl, combine butter, flour, oatmeal, brown sugar, and baking soda; mix well. Put 3/4 of butter-oatmeal mixture in an ungreased 9x13 pan, pressing evenly over the bottom of pan. Bake for 10 minutes. In a saucepan, combine the caramels, butter, and milk and heat, stirring, until the caramels are melted. Pour caramel mixture over the baked crust and sprinkle with chocolate chips and nuts. Top with remaining butter-oatmeal mixture. Bake for 15 minutes more. Cool and cut into bars.
Walnut Cookies
Makes 36-40
1 3/4 cups All-purpose Flour
3/4 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 cup Butter, softened
1/2 cup Vegetable Shortening
2/3 cup Granulated Sugar
1/2 cup Brown Sugar, firmly packed
1 whole Egg, lightly beaten
1 tsp. Vanilla Extract
1/4 cup Walnuts, finely chopped
About 36-40 Walnut halves
In a medium bowl, sift together the flour, baking powder, and baking soda. In a large mixing bowl, cream together the butter, shortening, and white and brown sugars until fluffy. Add the egg and vanilla and blend until thoroughly creamed. The mixture should be a lemony-yellow color with a smooth consistency. Stir in the chopped walnuts.
Shape the cookie dough into a ball, cover with plastic wrap, and refrigerate for at least one hour or up to 2 days.
Pre-heat the oven to 350-F degrees and prepare a cookie sheet for baking. Divide the cookie dough into four equal pieces and then divide each piece into about 10 portions. Roll each portion into a ball, and place the balls of cookie dough 2 to 3 inches apart on a baking sheet. Press a walnut half firmly into the center of each ball.
Bake until golden brown, usually about 14 to 16 minutes. Let cool on baking sheets for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container.
Pecan Cookie Balls
1 cup butter or margarine
2 1/2 cups confectioners' sugar, divided
1/2 teaspoon Ground Nutmeg
2 teaspoons Pure Vanilla Extract
1/8 teaspoon salt
2 cups all-purpose flour
2 cups finely chopped pecans
Preheat oven to 350. Place butter in large mixer bowl and cream until soft. Add 1/2 cup sugar, vanilla extract, nutmeg, and salt. Cream until thoroughly mixed. Stir in flour and pecans. Shape dough into 1-inch balls and place 1 inch apart on ungreased cookie sheets. Bake 15 minutes.
Remove from cookie sheets and immediately roll hot cookies in remaining 2 cups sugar. Place sugared cookies on wire racks and set aside to cool. When cool, roll again in sugar.
No-Bake
New Year Cookies
2 cups semisweet chocolate chips
2 cups butterscotch chips
1 12-ounce can of cocktail peanuts
5 ounces chow mein noodles
Melt chocolate and butterscotch chips in the top of a double boiler over hot (not boiling) water. Stir in nuts and noodles. Drop by teaspoonfuls onto waxed paper-lined cookie sheet. Cool. Store covered in the refrigerator.
Crème de Menthe Balls
1 cup vanilla wafer crumbs
3/4 cup finely chopped pecans
1 cup powdered sugar
2 tablespoon light corn syrup
1/3 cup green crème de menthe
additional powdered sugar
Combine wafer crumbs, pecans, 1 cup powdered sugar, corn syrup and crème de menthe, blending to make a stiff dough. Roll into 1" balls, then roll in additional powdered sugar to coat.
Buckeyes
2 lbs. peanut butter
1 pound butter
3 pounds powdered sugar
2 12-ounce packages of semi-sweet chocolate chips
1/2 of one bar of paraffin wax
toothpicks for dipping
waxed paper
Place wax paper onto cookie sheets and set aside. Cream peanut butter and butter until combined. Add sugar a little at a time. Make sure it is mixed well. Roll peanut butter mixture into approximately 400 1-inch diameter balls. Insert one tooth pick into each small peanut butter ball. Set all of them aside. Melt chocolate and paraffin (paraffin helps the chocolate become shiny when it cools) in a double boiler. Be careful not to over-heat the chocolate. Dip the ball into the chocolate so as to ALMOST cover the entire ball. Leave small portion of ball uncoated. Let cool on waxed paper. Store in a cool place.
Note: This recipe makes 400 cookies. Halve or quarter the recipe if you need to.
Pies/Pastries
Turtle Pie
1 9 inch baked pie shell
12 caramels, unwrapped
1 14 oz can Sweetened Condensed Milk (not evaporated)
2 1-oz squares unsweetened chocolate
1/4 cup margarine or butter
2 eggs
2 tablespoons water
1 teaspoon vanilla extract
dash salt
1/2 cup chopped pecans
Preheat oven to 325 degrees. In small heavy sauce pan, over low heat, melt caramels with 1/3 cup sweetened condensed milk. Spread evenly on bottom of prepared pie crust. In medium sauce pan, over low heat, melt chocolate with the butter. In large mixer bowl, beat eggs with remaining sweetened condensed milk, water, vanilla and salt. Add chocolate mixture; Mix well. Pour into pie shell. Top with pecans. Bake 35min,or until center is set. Cool. Chill. Refrigerate leftovers. Makes one 9 inch pie.
Lemon Pie
5 egg whites
2 tablespoons sugar
1 can condensed milk
1/2 cup lemon juice
1/2 teaspoon yellow food coloring
1 baked graham cracker crust
Make graham cracker crust according to directions on graham cracker crumb box. Be sure to bake for eight minutes at 350 degrees. Let cool. Reserve 1/2 cup crumbs for pie topping. Grate one tablespoon lemon rind and sprinkle on crust. Let stand while filling is being made.
For filling, beat egg whites very stiff, adding sugar gradually. Mix in a separate bowl condensed milk, lemon juice and food coloring. When this is mixed well, fold into stiffly beaten egg whites. Pour mixture into graham crust, sprinkle with 1/2 cup graham crumbs. Keep refrigerated. This pie may also be frozen for future use.
Butterscotch Pie
1/2 cup melted butter or margarine, cooled
2 eggs, slightly beaten
1/2 cup sugar
1/2 cup packed dark brown sugar
1/2 cup flour
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup chocolate chips
1/2 cup butterscotch chips
1 unbaked (9-inch) pie shell
Combine the butter, eggs, sugar, brown sugar and flour in a bowl; mix well. Stir in the vanilla, pecans, chocolate chips and butterscotch chips. Spoon into the pie shell. Bake at 375 degrees for 35 minutes or until the filling is set and the crust is golden brown. Serve with vanilla bean ice cream.
Blueberry Lemon Cream Tarts
1 cup graham cracker crumbs
1 1/2 tablespoons granulated sugar
1/2 stick (4 tablespoons) unsalted butter, melted
2 tablespoons packed light brown sugar
1/4 cup sour cream
1/4 teaspoon vanilla
4 oz cream cheese, softened
1/2 teaspoon finely grated fresh lemon zest
1 1/3 cups blueberries (6 oz)
Confectioners sugar for dusting
Special equipment: 4 (3 3/4-inch) nonstick fluted tart pans or 4 (8-oz) ramekins
Preheat oven to 350°F with a baking sheet on middle rack. Stir together graham cracker crumbs, granulated sugar, and butter in a bowl with a fork until combined well, then press mixture with your fingers and back of a spoon evenly and firmly onto bottom and up side of each tart pan. (If using ramekins, press mixture 3/4 inch up sides.)
Put tart pans on preheated baking sheet and bake crusts until slightly darker, about 10 minutes, then cool 10 minutes on a rack. (Ramekins will need to cool an additional 5 minutes in refrigerator.) Gently push bottom of each tart pan to loosen crust, then invert crust onto your hand and place on a serving plate. (If using ramekins, leave crusts in ramekins.)
While crusts cool, whisk together brown sugar, sour cream, and vanilla in a small bowl until sugar is dissolved. Beat cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture and zest, beating until just combined well.
Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and dust with confectioner's sugar. Makes 4 desserts.
Apple Cranberry Crisp
4 medium sized cooking apples (about 1-1/3 pounds)
1 1-pound can whole cranberry sauce
1 teaspoon cinnamon
1 cup uncooked quick rolled oats
1/2 cup flour
1 cup dark brown sugar (firmly packed)
1/2 cup butter
Peel apples and slice thin. Arrange in square baking dish about 10- by 6-inches. Sprinkle with cinnamon. Spoon cranberry sauce over this. Stir rolled oats (oatmeal), flour, and brown sugar together. Cut in butter until evenly mixed and crumbly. Sprinkle this over cranberry layer. Bake in moderate oven (350 degrees) until apples are cooked through and top is lightly browned. About 40 minutes. Good served plain or with whipped cream or vanilla ice cream. Serve hot. Serves 8.
Cakes
Carrot Cake Cheesecake
Crust:
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter
Filling:
24 ounces cream cheese, softened and divided
1/2 cup sugar
1/2 cup flour, divided
4 eggs
1/4 cup orange juice
1 cup carrots, finely shredded
1/4 cup raisins
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Topping:
1 tablespoon orange juice
1 cup powdered sugar, sifted
Heat oven to 325F. Mix crumbs, sugar, cinnamon and butter and press onto bottom of a 9 inch springform pan. Bake for 10 minutes. Increase oven temperature to 450F. Beat 2 1/2 packages cream cheese, sugar and 1/4 cup flour at medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in juice. Add combined remaining flour, carrots, raisins and spices and mix well. Pour over crust. Bake for 10 minutes and then reduce oven temperature to 250F and continue baking for 55 minutes.
Turn off oven and let cheesecake cool for one hour inside cooling oven. Loosen cake from rim of pan. Let cool completely and then refrigerate. Beat remaining 1/2 package cream cheese and juice until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and orange zest or shredded carrot, if desired. Serves 10.
Chocolate Cake
Ingredients for cake:
2 cups all-purpose flour
2 cups granulated sugar
1 cup butter (2 cubes)
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon baking soda
1 teaspoon vanilla extract
Ingredients for frosting:
1/2 cup butter (1 cube)
4 tablespoons cocoa
5 tablespoons buttermilk
4 cups (1 box) powdered sugar, sifted
1 teaspoon vanilla extract
1 cup walnuts, chopped
To prepare cake:
Preheat oven to 400 degrees. Grease a 9 x 13-inch pan. Sift together flour and sugar. Set aside. In a saucepan over high heat, bring butter, cocoa and water to boil, then pour over sugar and flour mixture. Mix well. Add buttermilk, eggs, baking soda and vanilla to flour mixture and mix well. Pour into prepared pan.
Bake 25 minutes at 400 degrees or until toothpick inserted in center of cake comes out clean.
To prepare frosting:
In a saucepan over high heat, bring butter, cocoa and buttermilk to boil. Remove from heat. Add sugar, vanilla, and walnuts and beat with a wire whisk until well blended. While frosting is still warm, spread on cooled cake.
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