Grubilicious Contributor: Stacy McCarty
1 1/2 c. toasted almonds, divided*
1 c. sugar
1 c. butter
1 T. light corn syrup
1/4 c. water
1 c. semisweet chocolate morsels
Spread 1 cup chopped toasted almonds into a 9-inch circle (or blob) on a lightly greased baking sheet.
Bring sugar and next 3 ingredients to a boil in a heavy saucepan over medium heat, stirring constantly. Cook (without stirring) until mixture is golden brown and a candy thermometer registers 290 degrees to 310 degrees (about 15 minutes). Pour sugar mixture over almonds on a baking sheet.
Sprinkle with morsels; let stand 30 seconds or until slightly melted. Spread melted morsels evenly over top; sprinkle with remaining 1/2 c,. chopped toasted almonds. Chill 1 hour. Break into bite-size pieces and store in an airtight container.
*to toast almonds, I bake in oven at 400 for about 5 minutes.
** I don't even own a candy thermometer, so I just cooked for 15 minutes until it started to brown.
Recipe copied from Mildred's Toffee (pecan version)- Southern Living All Time Favorite Recipes
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Sunday, June 14, 2009
Tuesday, January 27, 2009
PECAN PEACH COBBLER
Grubilicious Contributor: Stacy Fetterman
Ingredients
12 to 15 fresh peaches, peeled and sliced (about 16 cups)*
3 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla
2/3 cup butter
2 (15-ounce) packages refrigerated piecrusts
1/2 cup chopped pecans, toasted
1/4 cup sugar
Vanilla ice cream
Preparation
1. Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves.
2. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender.
3. Remove from heat; add vanilla and butter, stirring until butter melts.
4. Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 1/2-inch strips. Repeat with remaining piecrusts, pecans, and sugar.
5. Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.
6. Bake at 475° for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream.
*2 (20-ounce) packages frozen peaches may be substituted. Reduce sugarto 2 cups, flour to 3 tablespoons, and nutmeg to 1/4 teaspoon. Proceedas directed.
Note: To make ahead, let baked cobbler cool; cover and freeze up to 1month. Thaw in refrigerator over-night. Uncover, and reheat in theoven at 250° for 45 minutes.
Southern Living, MAY 2004
Ingredients
12 to 15 fresh peaches, peeled and sliced (about 16 cups)*
3 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon nutmeg
1 1/2 teaspoons vanilla
2/3 cup butter
2 (15-ounce) packages refrigerated piecrusts
1/2 cup chopped pecans, toasted
1/4 cup sugar
Vanilla ice cream
Preparation
1. Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves.
2. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender.
3. Remove from heat; add vanilla and butter, stirring until butter melts.
4. Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 1/2-inch strips. Repeat with remaining piecrusts, pecans, and sugar.
5. Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.
6. Bake at 475° for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream.
*2 (20-ounce) packages frozen peaches may be substituted. Reduce sugarto 2 cups, flour to 3 tablespoons, and nutmeg to 1/4 teaspoon. Proceedas directed.
Note: To make ahead, let baked cobbler cool; cover and freeze up to 1month. Thaw in refrigerator over-night. Uncover, and reheat in theoven at 250° for 45 minutes.
Southern Living, MAY 2004
Monday, January 28, 2008
Carrot Cake
Grubilibious Contributor: Stacy McCarty
Cake ingredients: 1 1/2 cup flour
1 1/3 cup sugar
1/2 sweetened flaked coconut
1/3 cup chopped pecans
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 tablespoons canola oil
2 large eggs
2 cups grated carrot
1 1/2 cups canned crushed pineapple, drained
Cooking spray
Frosting ingredients: 2 tablespoons butter, softened
1 8oz. block of 1/3 less fat cream cheese, softened
3 cups of powdered sugar
2 teaspoons vanilla extract
Additional grated carrot (optional for garnish)
1. pre-heat oven to 350 degrees
2. to prepare cake, lightly spoon flour inyo dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs, stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13x9-inch baking pan coated with cooking spray. Bake at 350 for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on wire rack (fyi- I baked for more like 20 minutes...I just tested it with a toothpick).
3. to prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.
* This is actually about 1/2 the calories and fat of normal carrot cake. That's not saying much because carrot cake is terribly fattening, but this is a little better. And, it is sooooo good. I mean, so good.
Cake ingredients: 1 1/2 cup flour
1 1/3 cup sugar
1/2 sweetened flaked coconut
1/3 cup chopped pecans
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 tablespoons canola oil
2 large eggs
2 cups grated carrot
1 1/2 cups canned crushed pineapple, drained
Cooking spray
Frosting ingredients: 2 tablespoons butter, softened
1 8oz. block of 1/3 less fat cream cheese, softened
3 cups of powdered sugar
2 teaspoons vanilla extract
Additional grated carrot (optional for garnish)
1. pre-heat oven to 350 degrees
2. to prepare cake, lightly spoon flour inyo dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs, stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13x9-inch baking pan coated with cooking spray. Bake at 350 for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on wire rack (fyi- I baked for more like 20 minutes...I just tested it with a toothpick).
3. to prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.
* This is actually about 1/2 the calories and fat of normal carrot cake. That's not saying much because carrot cake is terribly fattening, but this is a little better. And, it is sooooo good. I mean, so good.
Monday, January 7, 2008
Banana Pudding
Grubilicious Contributor: Stacy McCarty
This is my mom's banana pudding recipe for anyone who has tried it. Even for those of you who don't think that you like banana pudding, you will LOVE this. It is seriously the best stuff ever...this is Nathan's request every birthday or anytime my mom wants to make something special for him. Words cannot explain how yummy it is.
Ingredients:
1 large instant vanilla pudding
1 8oz. cream cheese (softened)
1 can Eagle Brand Sweetened Condensed Milk
3 c. milk
1 16oz. Cool Whip
1 box vanilla wafers
6 bananas (chopped)
Directions:
1. Combine and beat pudding, cream cheese, sweetened condensed milk and milk in large mixing bowl.
2. Take 1/2 of the Cool Whip and beat in with the above pudding mixture.
3. In serving bowl, layer pudding mixture, wafers, bananas, pudding- continue layering until top. My mom said that she puts a really small amount of pudding mixture on the bottom layer and then increases the amount of pudding mixture as she goes up the layering- so that the thickest layer of pudding mixture is last.
4. Then top the last layer of pudding mixture with the remaining Cool Whip and the top with crumbled vanilla wafers. Chill overnight.
This is my mom's banana pudding recipe for anyone who has tried it. Even for those of you who don't think that you like banana pudding, you will LOVE this. It is seriously the best stuff ever...this is Nathan's request every birthday or anytime my mom wants to make something special for him. Words cannot explain how yummy it is.
Ingredients:
1 large instant vanilla pudding
1 8oz. cream cheese (softened)
1 can Eagle Brand Sweetened Condensed Milk
3 c. milk
1 16oz. Cool Whip
1 box vanilla wafers
6 bananas (chopped)
Directions:
1. Combine and beat pudding, cream cheese, sweetened condensed milk and milk in large mixing bowl.
2. Take 1/2 of the Cool Whip and beat in with the above pudding mixture.
3. In serving bowl, layer pudding mixture, wafers, bananas, pudding- continue layering until top. My mom said that she puts a really small amount of pudding mixture on the bottom layer and then increases the amount of pudding mixture as she goes up the layering- so that the thickest layer of pudding mixture is last.
4. Then top the last layer of pudding mixture with the remaining Cool Whip and the top with crumbled vanilla wafers. Chill overnight.
Thursday, January 3, 2008
Sopapilla cheesecake
Grubilicious Contributor: Molly Moore
1 can crescent rolls
2 (8 oz) packages cream cheese
1 c. sugarl
4 T. butter
1t. vanilla
Spread 1 can crescent rolls in 13 x 9 pan mix - 2 - 8 oz. pkgs. cream cheese, 1 cup sugar, 4 T. butter, 1 tsp.vanilla (I only used 2 T. of butter) spread in pan top with another can crescent rolls melt 6 T. butter, add 1/2 cup sugar - drizzle; sprinkle with cinnamon bake @ 350 for 30 minutes.
1 can crescent rolls
2 (8 oz) packages cream cheese
1 c. sugarl
4 T. butter
1t. vanilla
Spread 1 can crescent rolls in 13 x 9 pan mix - 2 - 8 oz. pkgs. cream cheese, 1 cup sugar, 4 T. butter, 1 tsp.vanilla (I only used 2 T. of butter) spread in pan top with another can crescent rolls melt 6 T. butter, add 1/2 cup sugar - drizzle; sprinkle with cinnamon bake @ 350 for 30 minutes.
Snickerdoodles
Grubilicious Contributor: Stacy Fetterman
Ingredients
3/4 cup granulated sugar
2/3 cup light brown sugar
1/2 cup butter, softened object
1 teaspoon vanilla extract
1 large egg object
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1. PreparationPreheat oven to 400°.
2. Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Shape dough into 30 balls.
4. Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 400° for 8 minutes or until tops crack. Cool on pans 1 minute. Remove from pans; cool on a wire rack.
Yield
30 cookies (serving size: 1 cookie)
Nutritional Information
CALORIES 99(30% from fat); FAT 3.3g (sat 2g,mono 0.9g,poly 0.2g); PROTEIN 0.9g; CHOLESTEROL 15mg; CALCIUM 17mg; SODIUM 59mg; FIBER 0.3g; IRON 0.5mg; CARBOHYDRATE 16.9g
Lorrie Hulston Corvin , Cooking Light, SEPTEMBER 2007
Ingredients
3/4 cup granulated sugar
2/3 cup light brown sugar
1/2 cup butter, softened object
1 teaspoon vanilla extract
1 large egg object
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1. PreparationPreheat oven to 400°.
2. Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Shape dough into 30 balls.
4. Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 400° for 8 minutes or until tops crack. Cool on pans 1 minute. Remove from pans; cool on a wire rack.
Yield
30 cookies (serving size: 1 cookie)
Nutritional Information
CALORIES 99(30% from fat); FAT 3.3g (sat 2g,mono 0.9g,poly 0.2g); PROTEIN 0.9g; CHOLESTEROL 15mg; CALCIUM 17mg; SODIUM 59mg; FIBER 0.3g; IRON 0.5mg; CARBOHYDRATE 16.9g
Lorrie Hulston Corvin , Cooking Light, SEPTEMBER 2007
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