Archive | desserts

{HOME-MADE FOOD GIFTS}

::Lemon-Infused Vodka::

Check out how to do it on your own HERE and HERE!

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::Panfilio Family Cherry Walnut Bars::
Part #1:
2 1/4 cups flour
1/2 cup butter
1/2 cup sugar
Directions:
Mix the flour, sugar & butter until crumbly.
Press into a 9×13 pan.
Bake at 350 for 20 min or until crust is lightly browned.
Part  #2:
2 eggs
1 cup brown sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla
1/2 cup chopped walnuts
1/2 cup flaked coconut
1-2 oz. jar maraschino cherries
Directions:
Beat first five ingredients.
Drain and chop cherries (10 cherries), reserving liquid.
Stir chopped cherries, walnuts & coconut into egg & sugar mix.
Pour on top of crust.
Return to oven and bake fro 25min. Remove from oven & cool.
Part  #3:
1 Tbsp. softened butter
1 cup powdered sugar
Liquid from cherries
Directions:
Combine 1 Tbsp. of softened butter & 1 cup of powdered sugar w/ enough liquid from cherries to spread.
Frost (sprinkle w/coconut if desired) & cut into bars when icing has set.
Full Ingredient List for Shopping:
2 1/4 cups flour
1/2 cup butter
1/2 cup sugar
2 eggs
1 cup brown sugar
12 tsp. salt
1/2 tsp. baking powder
1 tsp. vanilla
1/2 cup chopped walnuts
1/2 cup flaked coconut
1-2 oz. jar maraschino cherries
1 Tbsp. softened butter
1 cup powdered sugar
Liquid from cherries
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Check out more fun ideas from:

REAL SIMPLE


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{ANYTIME GOODIES}

Here are a few goodies to share anytime of year!
::Gabrielle’s Crepes::
1 cup milk
1 egg
¾ cup flour
1 Tablespoon melted butter
1/8  tsp. salt
 
*optional toppings: applesauce, whip cream, berries, toasted nuts, peanut butter, chocolate, banana or my favorite NUTELLA!
 
Mix well or blend in blender (the blender is best). Chill for a few hours or overnight for best results. Spread about ¼ cup of batter in a nonstick pan over medium/low heat. Flip once it starts to set up. Add toppings. These can be made and frozen or kept in the refrigerator for days (even the batter keeps for a few days)…so enjoy for breakfast, lunch or dessert!
::Mishawn’s Bisquick Cinnamon Rolls::
Ingredients:
  • Bisquick (about 2 cups) (use as much as you want to make)
  • Milk (about 1/2 cup)
  • 3/4 stick of butter (room temp but not melted)
  • Brown sugar (about 1 cup)
  • Cinnamon (enough to cover dough spread out)
Directions:
1. Mix Bisquick & milk until it sticks together to form a ball (if too sticky add a little bit of Bisquick…if too dry add milk one tablespoon at a time).
2. Flour a cutting board or clean surface with Bisquick and roll out dough ball to about 1/2 inch thickness (will be about the size of an 8″ x 14″ piece of paper).
3. Spread butter over the entire surface of dough…using almost the whole stick  (if the butter is cold put in microwave 5 seconds at a time…trust me if you don’t check it every 5 seconds it will melt and you’ll need to start with another stick).
4. Sprinkle brown sugar evenly over surface of dough.
5. Sprinkle cinnamon evenly over surface of dough.
6. Roll up dough starting at small end (8 inch end). Make it fairly tight…pressing into surface as you roll but not too tight.
7. Grease pie plate (cooking spray works great)
8. Cut roll into 1/2″ to 1″ pieces and lay flat in pie dish covering whole surface (squish them in however you can- they should all fit when you are done cutting up the roll)
Bake at 350 for 20-25 minutes (depending on thickness of dough- should be slightly golden brown)
Icing (optional): mix powdered sugar with milk or coffee or water (one tablespoon at a time) until desired consistency and flavor.  Add a dash of vanilla or any extract if you like.  Put in small zip lock bag and snip off tiny corner. Squeeze icing through the bag & sprinkle evenly over the rolls before serving.
::Peanut Butter Icing::
(perfect on Brownies or Chocolate Cupcakes)
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment (I just used a hand held electric beater and it worked just fine). Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream & beat on high speed until mixture is light & smooth. Use on brownie bites, chocolate cupcakes or whatever you might enjoy peanut butter icing on!  The possibilities are endless!
Recipe from www.foodnetwork.com 2006, Barefoot Contessa at Home, All Rights Reserved
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baking with KIDS

Laura’s rules for baking with kids:

  • Give myself extra time and an extra prayer for patience!
  • Give our goodies away…it’s only fair to share and then I don’t gobble them up myself! What neighbor doesn’t like homemade goodies?
  • Get Paige involved as much as possible.  It may get messy but she LOVES it. She even cracks eggs (I let her crack one at a time in a small bowl so that I can deal with eggshells each time and not mess up the whole batch).
  • Make an extra batch of goodies with out the kids so they are “germ free” (we try so hard to keep Paige from licking her fingers and then sticking them back in the bowl but she just cannot help herself!) This is important if you are planning on giving them away as gifts!
  • Make baking a project for Daddy!  Since I do not enjoy baking very often, she usually does this with Daddy! It’s a win/win because they bake, they bond and there are goodies to show for it in the end!

These pictures are from last Christmas 2009…she just loved it and asks almost every day if she can help us in the kitchen! How cute is she?

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