Cuban Ropa Vieja (Crock Pot)

Ingredients

* 2 cubanelle peppers, seeded and sliced
* 1 cup sliced onion

* 1 (8 ounce) can tomato sauce
* 1/4 cup tomato paste
* 1 tablespoon olive oil
* 1 tablespoon cider vinegar
* 1 tablespoon minced garlic
* 1 teaspoon ground cumin
* 1 bay leaf
* 1/2 teaspoon salt
* 1 1/2 lbs boneless beef chuck steaks
* 1/3 cup pimento stuffed olive, plus
* 2 tablespoons chopped capers
* 1/3 cup chopped fresh cilantro

Directions

1.
1
Mix all ingredients except steak, alcaparrado and cilantro in a 3½-qt or larger slow-cooker. Top with steak; turn steak over to coat with mixture.
2.
2
Cover and cook on low 8 to 10 hours or until steak is very tender. Transfer steak to a cutting board.
3.
3
Remove and discard bay leaf. Tear steak in shreds using the two-forks method. Return shreds to cooker; stir in olives and chopped cilantro and serve.

Italian Cream Cake

* ½ cups Butter, Room Temperature, No Substitutes
* ½ cups Good Shortening
* 2 cups Sugar
* 5 Large Eggs, Separated
* 1 cup Buttermilk
* 1 teaspoon Good Vanilla
* 2 cups All-purpose Flour
* 1 teaspoon Baking Soda
* 1 teaspoon Salt
* 1 cup Shredded Or Flaked Sweetened Coconut
* 1 cup Chopped Pecans
* FOR FROSTING:
* 1 package Cream Cheese (8 0z.), Softened
* 1 stick Butter, Softened
* 1 pound Powdered Sugar
* 1 teaspoon Good Vanilla
* Chopped Pecans For Garnish



Preheat oven to 325 degrees.

Cream butter, shortening and sugar in a large mixing bowl with electric mixer. Add egg yolks, one at a time, mixing well after each. Add buttermilk and mix well; add vanilla.

Sift flour, baking soda and salt together in a medium bowl; add coconut and pecans and toss together well, then stir into wet ingredients. Mix well by hand. In another bowl, beat egg whites until stiff. Fold gently into cake batter, then divide batter into 3 greased and floured round cake pans.

Bake 20-25 minutes at 325 degrees, or until lightly browned and cake tests done when a toothpick is inserted near the center. Cool thoroughly on wire racks in pans.

While layers are cooling, prepare frosting. Cream butter and cream cheese together in a medium bowl; add vanilla, and gradually add powdered sugar, beating until smooth.

Carefully remove cakes from pans and brush off crumbs. Place bottom layer on serving plate, top with frosting. Place second layer over first, top with frosting, then place the last layer. Frost the cake, then sprinkle with chopped pecans as desired. You can cheat and make this with a white cake mix, but it’s just not the same.

Keep cake refrigerated.

Banana Bread

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired


1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Budín de Pan (Bread pudding)

1/2 pound of bread, after removing the outer rind
This can be French bread, Puerto Rican pan criollo, sandwich bread, etc. Bread can be fresh or preferably one or two days old.
4 cups whole milk, warm
4 large eggs at room temperature
4 tablespoonfuls butter, melted

(B)
2/3 cup raisins
1 teaspoonful ground cinnamon
1 cup sugar or suitable substitute like Equal or Splenda
1 teaspoonful vanilla
1/2 teaspoon ground nutmeg
1/3 teaspoon salt

Procedure:

Mix together the ingredients included in (B) and set aside. Pre-heat your oven to 350 degrees.

Shred the bread into small pieces. Add 4 cups warmed milk and whisk until the bread soaks up the milk. If necessary, let stand fifteen minutes for the bread to soak up all the milk.

Beat 4 large eggs. Add slowly to the bread and milk mix, whisking the eggs into the mix. Add the melted butter and whisk in.

Add the ingredients included in (B) which you had previously mixed together. Blend in thoroughly.

Pour all ingredients into a buttered baking dish.

Place the baking dish into a much larger dish. After placing the baking dish into the larger dish, add enough water to the larger dish to fill it nearly three-quarters full.

Bake in a pre-heated oven at 350 degrees. It will take approximately one hour for the pudding to reach the desired consistency. Add water to the larger dish if necessary.

Alternately, you may use a "Ba–o de Mar’a" or double boiler to cook the pudding on the range over medium heat. Add water to the bottom section of the double boiler as necessary.

Try not to overcook. The pudding should be removed from heat as soon as it shows consistency (a couple of minutes earlier than you would normally remove a cake).

Some people like to eat it warm. For best results, though, refrigerate before serving. It will last two to three days, well covered, in the refrigerator.

Enjoy

Recipes from Puerto Rican

http://www.recipehound.com/Recipes/puertorico.html

cannoli cake

6 lg. eggs, separated
Sugar
3/4 c. all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
Vanilla extract
2 lg. oranges
2 tbsp. orange flavor liqueur, optional
1 (32 oz.) container rictotta cheese
1 (8 oz.) pkg. cream cheese, softened
Confectioners' sugar
Semisweet chocolate mini pieces
3 tbsp. butter, softened
3 tbsp. milk
2 c. heavy or whipping cream
1 8oz cream cheese
pinch of cinnamon


In large bowl, with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition until sugar completely dissolves and whites stand in stiff peaks.

Preheat oven to 375 degrees. In small bowl, with mixer at low speed, beat egg yolks, flour, baking powder, salt, 1/2 cup sugar, 1 teaspoon vanilla and 2 tablespoons water until blended. Gently fold one third beaten egg white mixture into yolk mixture, then fold yolk mixture into remaining whites. Spoon batter into ungreased 10 x 3 inch springform pan. Bake 30 to 35 minutes, until cake is golden and top springs back when lightly touched with finger. Invert cake in pan on wire rack, cool completely. Grate enough peel from oranges to measure 2 teaspoons peel, set aside. Squeeze enough juice from oranges to measure 1/3 cup juice. (If not using liqueur, increase orange juice to 1/2 cup). Stir orange flavor liqueur into juice, set aside, peel, 1 cup confectioners' sugar, and 1 teaspoon vanilla extract until smooth. Stir in 1/4 cup semisweet chocolate mini pieces.

With metal spatula, gently loosen cake and remove from pan. With serrated knife, cut cake horizontally into 2 layers. Brush orange juice mixture evenly over cut side of both layers.

Place 1 cake layer, cut side up, on plate. Spoon ricotta cheese filling on center of cake layer. Spread some filling out ot edge, leaving center rounded to achieve a dome effect. Cut a wedge out of remaining cake layer, arrange wedge and rest of cake layer over filling. (Cutting wedge will allow cake layer to bend, without cracking, to fit over dome shape.

In small bowl, with mixer at medium speed, beat butter, milk, 1 3/4 cups confectioners' sugar and 3/4 teaspoon vanilla extract until smooth, adding more milk if necessary until frosting has an easy spreading consistency. In large bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form, fold confectioners' sugar mixture into whipped cream. Spread frosting over top and down side of cake.

In 1 quart saucepan over low heat, heat 1/3 cup chocolate pieces until melted. Spoon melted chocolate into small decorating bag with small writing tube. Pipe chocolate on top of cake in s spiral design, starting in center and moving to edge of cake. Before chocolate hardens, quickly with tip of toothpick or small knife, draw lines in spoke fashion. Refrigerate cake until filling is firm, about 3 hours.

Oatmeal Cherry Cookies

1 cup (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt(optional)
3 cups Quaker oats (quick or old fashioned, uncooked)
1.5 cups dried cherries

Heat oven to 350 degrees. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well.

Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and dried cherries; mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.

Makes about 4 dozen

Iced Oatmeal applesauce Cookies

from Martha Stewart's Cookies

Makes 2-3 dozen

4 tablespoons unsalted butter, melted
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup chunky-style applesauce
1-1/2 cups old-fashioned rolled oats
1-1/4 cups all-purpose flour **I needed more, although I don't remember how much more I added!
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
1 cup golden raisins
1-3/4 cups confectioners’ sugar
3 tablespoons pure maple syrup

Make cookies: Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, and salt. Mix in raisins.

Using a 1-1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.

Make icing: Whisk confectioners’ sugar, maple syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.

Cranberry Orange Cookies

Ingredients

* 1 cup butter, softened
* 1 cup white sugar
* 1/2 cup packed brown sugar
* 1 egg
* 1 teaspoon grated orange zest
* 2 tablespoons orange juice
* 2 1/2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 cups chopped cranberries
* 1/2 cup chopped walnuts (optional)
*
* 1/2 teaspoon grated orange zest
* 3 tablespoons orange juice
* 1 1/2 cups confectioners' sugar

Directions

1. Preheat the oven to 350 degrees F .
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
4. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Chocolate Cannoli Cake Recipe

• 15 Servings
• Prep: 25 min. Bake: 25 min. + cooling

Ingredients

• 1 egg white, lightly beaten
• 1 cup reduced-fat ricotta cheese
• 1/4 cup sugar
• 1 tablespoon cold brewed coffee
• 2 teaspoons grated orange peel
• 1/2 cup miniature semisweet chocolate chips
  
  
  BATTER:
• 1 cup sugar
• 1/2 cup cold brewed coffee
• 1/3 cup canola oil
• 1/3 cup orange juice
• 1 egg
• 1 egg white
• 1 tablespoon cider vinegar
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup baking cocoa
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Directions

• In a small bowl, combine the egg white, ricotta cheese, sugar, coffee and orange peel. Stir in chocolate chips; set aside.
• In a large bowl, combine the first eight batter ingredients; beat until well blended. Combine the flours, cocoa, baking powder and salt; gradually beat into sugar mixture until blended.
• Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Top with heaping tablespoons of ricotta mixture; cut through batter with a knife to swirl.
• Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 15 servings.

Spiced Chocolate Crinkles

Spiced Chocolate Crinkle Cookies Yield 4 dozen

1/4 cup unsalted butter, at room temperature
4 tablespoons canola, or vegetable, oil
2 cups packed light brown sugar
4 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/2 cup Dutch processed cocoa
1/2 teaspoon cinnamon
1/4 teaspoon all spice
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/2 teaspoon salt
2 teaspoons baking powder
Powdered sugar for rolling the cookies

Heat the oven to 300 F and line two sheet pans with parchment paper.

In the bowl of a mixer cream together the butter, oil and brown sugar until well combined but not fluffy. Add the eggs all at once with the vanilla and mix to combine. In a separate bowl sift the flour, cocoa powder, spices, and salt together. Add the sifted mixture to the egg mixture and mix well. Scoop the dough by rounded tablespoons into the powdered sugar. Roll the dough to coat and place on the prepared sheet about two inches apart. Bake the cookies for 12 to 15 minutes, or until puffed all over. Cool on the sheet pan for five minutes before transferring to a wire rack to cool completely.

THE REAL COQUITO (PUERTO RICAN TRADITION)

1 can (13.5 oz) coconut milk (coco lopez)
2 can (13.5oz) coconut cream
2 can (12oz) evaporated milk
1 can (140z) Condensed milk
1 Teaspoon vanilla extract
1 Tablespoon of ground cinnamon
1 bottle (10 oz) white rum (recommended Bacardi )
Blend it all up
When finished put in a large glass decanter. Refrigerate and serve cold.

This is our Christmas, New Year and The 3 Kings tradition in Puerto Rico.

Date and Spice Cake

Ingredients

• 3 eggs
• 2/3 cup butter
• 1 8-oz. pkg. chopped pitted dates
• 2-1/2 cups all-purpose flour
• 1-1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 tsp. each ground cinnamon, nutmeg, allspice, and cloves
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 tsp. vanilla
• 1-1/4 cups half-and-half or light cream
• 1/4 cup molasses
• 1 recipe Sour Cream Frosting
• Vanilla ice cream (optional)
• Ground cinnamon or ground nutmeg

Directions

1. Let eggs and butter stand at room temperature 30 minutes. In small bowl combine dates and boiling water to cover. Let stand 15 minutes; drain and set aside.

2. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. In bowl combine flour, baking powder, baking soda, and spices; set aside.

3. In 4-quart bowl beat butter on medium to high speed 30 seconds. Beat in sugars and vanilla until combined. Add eggs one at a time, beating 1 minute after each. In bowl stir together half-and-half and molasses. Alternately add flour mixture and molasses mixture to egg mixture; beat on low after each until combined (may appear curdled). Stir in dates. Spread batter in prepared pans.

4. Bake 25 to 30 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on rack 10 minutes. Remove from pans; cool completely.

5. Prepare Sour Cream Frosting. Place one layer flat side up on plate; spread 2/3 cup frosting. Stack second layer flat side up; spread remaining frosting. Cover and refrigerate. Serve with ice cream lightly dusted with cinnamon or nutmeg. Makes 12 servings.

6. Sour Cream Frosting: Beat together one 8-oz. carton dairy sour cream, 1 cup whipping cream, 3/4 cup powdered sugar, and 1/4 tsp. almond extract on medium until thick and nearly holds stiff peaks. Makes about 3 cups.

Caramel-Frosted Hummingbird Cake

Ingredients

• 3 eggs, lightly beaten
• 3 cups all-purpose flour
• 2 cups sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1/4 tsp. ground cloves
• 2 cups mashed bananas (5 medium)
• 1 cup cooking oil
• 1-1/2 tsp. vanilla
• 2 cups peeled, shredded uncooked sweet potatoes (about 1/2 lb.)
• 1 8-oz. can crushed pineapple (juice pack), drained
• 1 recipe Caramel Butter Frosting

Directions

1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease three 9-inch round cake pans. Line bottoms with waxed or parchment paper. Grease and flour paper; set aside.

2. In bowl combine flour, sugar, baking powder, salt, and cloves. Stir in bananas, oil, eggs, and vanilla until moist and thick. Stir in sweet potatoes and pineapple. Spread evenly in prepared pans.

3. Bake 30 minutes or until pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Peel off paper. Cool completely.

4. Prepare Caramel Butter Frosting. Place one layer, flat side up, on plate. Spread top only with 1-1/4 cups frosting. Stack and frost remaining layers. Makes 16 servings.

5. Caramel Butter Frosting: In large saucepan melt 1 cup butter; add 2 cups packed brown sugar. Bring to boiling over medium heat; stirring constantly. Cook and stir 1 minute; cool 5 minutes. Whisk in 1/2 cup milk until smooth. Whisk in 6 cups powdered sugar until smooth. Use at once; frosting stiffens as it cools. Makes 4 cups.

Banana-Split Cake

Ingredients

• 3/4 cup butter
• 3 eggs
• 1 cup sugar
• 1 small ripe banana, mashed (1/3 cup)
• 1/3 cup dairy sour cream
• 1/3 cup milk
• 1 tsp. vanilla
• 2-1/4 cups all-purpose flour
• 1-1/4 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1/2 cup strawberry jam
• 2 drops red food coloring (optional)
• 2 1-oz. squares semisweet chocolate, melted and cooled
• 3/4 to 1 cup strawberry jam or preserves
• Strawberry Ice Cream (optional)

Directions

1. Let butter and eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease bottoms of two 8-inch round cake pans. Line bottoms with waxed paper or parchment paper. Grease and flour; set aside.

2. In large bowl beat butter on medium speed 30 seconds; gradually beat in sugar to combine. Add eggs one at a time, beating well after each addition. In bowl combine banana, sour cream, milk, and vanilla. In another bowl combine flour, baking powder, salt, and soda. Alternately beat flour mixture and banana mixture into butter mixture on low.

3. In small bowl combine 2/3 cup batter, the 1/2 cup strawberry jam, and food coloring. In separate bowl combine 2/3 cup batter and melted chocolate. Spread plain batter in prepared pans. Spoon flavored batters on each plain batter; gently swirl with knife.

4. Bake 30-35 minutes, until wooden pick inserted near centers comes out clean. Cool in pans on racks 10 minutes. Remove from pans, peel off paper, cool. Place one layer flat side down on plate. Top with jam. Stack second layer flat side down. Makes 12 servings.

Chocolate Sour Cream Cake with Fudgy Frosting

Ingredients

• 2 eggs
• 1-1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup shortening
• 1-1/4 cups sugar
• 1 tsp. vanilla
• 3 oz. bittersweet chocolate, melted and cooled
• 1 8-oz. carton dairy sour cream
• 1 cup milk
• 1 recipe Fudgy Frosting

Directions

1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Set aside.

2. In small bowl combine flour, cocoa powder, baking powder, baking soda, and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Spread batter in prepared pans.

3. Bake 25 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans; cool.

4. Prepare Fudgy Frosting. Place one layer flat side down on plate. Spread top with 1 cup frosting. Stack second layer flat side down. Spread with remaining frosting. Makes 16 servings.

5.Fudgy Frosting: In large pan over low heat melt and stir one 12-oz. pkg. semisweet chocolate pieces and 1/2 cup butter. Cool 10 minutes. Stir in 8-oz. carton sour cream. Stir in 4-1/2 cups (1 lb.) sifted powdered sugar; stir until smooth. Makes 4 cups.

Red Velvet Cake

Ingredients

• 3 eggs
• 3/4 cup butter
• 3 cups all-purpose flour
• 2 tsp. unsweetened cocoa powder
• 2-1/4 cups sugar
• 1-1/2 tsp. vanilla
• 1 1-oz. bottle red food coloring (2 Tbsp.)
• 1-1/2 cups buttermilk
• 1-1/2 tsp. baking soda
• 1-1/2 tsp. vinegar
• 1 recipe Buttercream Frosting

Directions

Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour three 8 x 1 1/2-inch round baking pans; set aside.

In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.

Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

Spread in prepared pans. Bake 25-30 minutes or until pick inserted near centers comes out clean (cakes may appear marbled). Cool in pans on wire racks 10 minutes. Remove from pans; cool.

Prepare Buttercream Frosting. Place layer flat side up on plate. Spread top with 3/4 cup frosting. Stack layer, flat side up; spread top with 3/4 cup frosting. Stack final layer, flat side down; spread remaining frosting on top and sides. Makes 16 servings.

Buttercream Frosting: In medium saucepan whisk together 1-1/2 cups whole milk, 1/3 cup flour, and dash salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Transfer to small bowl; cover surface with plastic wrap. Refrigerate until cooled (do not stir). In large bowl beat 1-1/2 cups softened butter, 1-1/2 cups sugar, and 2 tsp. vanilla on medium 5 minutes until light and fluffy and sugar is almost dissolved. Add cooled milk mixture, 1/4 cup at a time; beat on low after each until smooth.

Grandma's Chocolate Drop Cookies

Ingredients

• 1/2 cup shortening
• 2 ounces unsweetened chocolate, chopped
• 1 egg
• 1 cup packed brown sugar
• 1 teaspoon vanilla
• 12/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup chopped nuts (optional)
• Creamy Filling (optional)

Directions

1. Preheat oven to 350 degrees F. Lightly grease a cookie sheet; set aside. In a small microwave-safe bowl, combine shortening and chocolate. Microwave on 100 percent power (high) for 30 to 60 seconds or until shortening is just melted and chocolate is softened; stir until smooth. Set aside.

2. In a large bowl, beat egg and brown sugar with an electric mixer on medium speed until light and fluffy. Add vanilla and melted chocolate mixture; beat well.

3. In a medium bowl, stir together flour, baking soda, and salt. Alternately beat flour mixture and milk into chocolate mixture just until combined. If desired, stir in nuts. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheet. Bake in the preheated oven about 10 minutes or until edges are firm. Transfer cookies to a wire rack; let cool.

4. If desired, spread about 1 tablespoon Creamy Filling on the flat sides of half of the cookies. Top with the remaining cookies, flat sides down. Makes 44 cookies or 22 sandwich cookies.

5. Creamy Filling:In a medium bowl, combine 2/3 cup shortening, 1/2 cup granulated sugar, 1/3 cup milk, 1 tablespoon water, 1 teaspoon vanilla, and 1/4 teaspoon salt. Beat with an electric mixer on medium speed for 5 to 7 minutes or until light and fluffy. Add 1/2 cup powdered sugar and beat for 5 minutes, scraping bowl occasionally. Makes about 1 1/2 cups.

6. Tip:You can also frost these cookies with purchased or homemade vanilla or chocolate frosting. Or for ice cream sandwiches, use softened ice cream in place of the Creamy Filling, individually wrap sandwiches with plastic wrap, and freeze for 2 hours or until firm.

Hazelnut and Eggnog Cookie Sandwiches

Ingredients

• 1 cup butter, softened
• 1 egg
• 1 19-ounce package eggnog sugar cookie mix
• 1/2 cup finely chopped hazelnuts (filberts)
• 1 teaspoon finely shredded orange peel
• Colored sugar or granulated sugar
• Eggnog Filling

Directions

1. Preheat oven to 350 degrees F. In a large bowl, beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add egg and 1 cup of the dry cookie mix; beat just until combined. Gradually beat in as much of the remaining cookie mix as you can. Using a wooden spoon, stir in hazelnuts, orange peel, and any remaining cookie mix. If necessary, knead gently to combine.

2. On a lightly floured surface, roll half of the dough to 1/8- to 1/4-inch thickness. Using a 1 3/4-inch scalloped cookie cutter, cut out dough. Re-roll trimmings and repeat cutting dough. Arrange cutouts 1 inch apart on ungreased cookie sheet. Sprinkle with colored or granulated sugar.

3. Bake in preheated oven about 10 minutes or just until edges begin to brown. Transfer to a wire rack; cool. Repeat with remaining dough.

4. Spread about 1 teaspoon of the Eggnog Filling on the flat side of each of half of the cookies. Top each cookie with a remaining cookie, flat side down. Makes about 36 cookies.

Eggnog Filling: In a small bowl, combine 2 cups powdered sugar, 2 tablespoons butter, and enough of 2 to 3 tablespoons eggnog to make a mixture of spreading consistency.

Vanilla Bean Shortbread Sandwiches with Orange Buttercream

Ingredients

• 1 1/4 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 vanilla bean, halved lengthwise or 2 teaspoons vanilla
• 1/2 cup butter
• 1/4 cup butter, softened
• 2 cups powdered sugar
• 1 to 2 tablespoons milk
• 1/2 teaspoon finely shredded orange peel

Directions

1. Preheat oven to 325 degrees F. In a large bowl, stir together flour and granulated sugar. With tip of a knife, scrape pulp from vanilla bean. Using a pastry blender, cut in the 1/2 cup butter and half of the vanilla bean pulp (or 1 teaspoon vanilla) until mixture resembles fine crumbs and starts to cling. Knead dough until smooth and form into a ball.

2. On a lightly floured surface, roll dough into an 8x6-inch rectangle about 1/4 inch thick. Using a pastry wheel or sharp knife, cut rectangle into twenty-four 2x1-inch rectangles. Transfer dough rectangles to an ungreased cookie sheet, leaving 1 inch between rectangles. Bake in a preheated oven for 18 to 20 minutes or until edges are firm. Cool on cookie sheet for 5 minutes. Transfer cookies to a wire rack; let cool.

3. For Orange Buttercream: In a large bowl, beat the 1/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the powdered sugar, 1 tablespoon of the milk, the remaining half of the vanilla bean pulp (or 1 teaspoon vanilla), and orange peel. Beat until smooth. Beat in the remaining 1 cup powdered sugar and enough additional milk to make frosting of piping consistency.

4. Transfer Orange Buttercream to a pastry bag fitted with a small closed star tip. Pipe frosting on the bottom of each of half of the cookies. Top with the remaining half of the cookies, flat sides down. Makes 12 sandwich cookies.

5. Layer unassembled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Assemble sandwich cookies as directed in Steps 3 and 4.

Banana Cupcakes

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 cup mashed banana (about 3 medium)
• 1-3/4 cups all-purpose flour
• 2 teaspoon baking powder
• 2 cups sifted powdered sugar
• 1/4 cup mashed banana (1 small)
• 2 tablespoons butter, softened
• 1/2 teaspoon vanilla
• Yellow food coloring (optional)

Directions

1. Preheat the oven to 350 degree F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside.

2. In a large bowl, beat the 1/2 cup butter with an electric mixer on medium speed for 30 seconds. Beat in granulated sugar until well mixed. Beat in eggs and the 1 cup mashed banana. Beat in flour and baking powder until combined. (The batter will be thick.) Spoon into prepared muffin cups.

3. Bake in the preheated oven for 18 to 20 minutes or until a wooden toothpick inserted in centers comes out clean.* Cool in muffin cups on wire rack for 10 minutes. Remove from muffin cups. Cool completely on wire rack.

4. For frosting, in a medium bowl, beat together powdered sugar, the 1/4 cup mashed banana, the 2 tablespoons butter, and the vanilla until smooth. Add several drops of yellow food coloring, if desired. Spread over cupcakes. Makes 18 cupcakes.

Test Kitchen Tip: If all of the cupcakes do not fit in the oven at one time, refrigerate the remaining cupcakes while the first ones bake.

Applesauce Cupcakes

Ingredients

• 1 cup granulated sugar
• 1/3 cup shortening
• 1-1/3 cups applesauce
• 2 cups all-purpose flour
• 1-1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup raisins
• 1/2 cup packed brown sugar
• 1/3 cup butter
• 2 cups sifted powdered sugar
• 1 tablespoons milk
• 1 teaspoon vanilla
• Milk (optional)

Directions

1. Preheat the oven to 375 degree F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside.

2. In a large bowl, beat granulated sugar and shortening with an electric mixer on medium speed until well mixed. Beat in applesauce. (Mixture will appear curdled.) In a small bowl, stir together flour, baking powder, cinnamon, baking soda, nutmeg, and cloves. Beat into applesauce mixture. Stir in raisins.

3. Spoon batter into prepared muffin cups, filling each 2/3 full.* Bake in the preheated oven for 18 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool completely on wire rack.

4. For frosting, in a medium saucepan, combine brown sugar and butter. Cook and stir over medium heat until melted. Remove from heat. Stir in powdered sugar, the 1 tablespoon milk, and the vanilla. If necessary, stir in enough additional milk, 1 teaspoon at a time, to make spreading consistency (if frosting thickens, stir in additional milk). Frost cupcakes. Makes 18 cupcakes.

Test Kitchen Tip: ��If all of the cupcakes do not fit in the oven at one time, refrigerate the remaining cupcakes while the first ones bake.

Delicious Lemon Cupcakes

Ingredients

• 3-1/2 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1-1/2 cups granulated sugar
• 2 tsp. vanilla
• 3 eggs
• 2 8-ounce cartons dairy sour cream
• 2 teaspoon finely shredded lemon peel
• 3 tablespoon butter, softened
• 1 cup sifted powdered sugar
• 2 tablespoons lemon juice
• 3/4 teaspoon vanilla
• 1-1/4 cups sifted powdered sugar
• Milk (2 to 3 teaspoons if necessary)
• 1 teaspoon shredded lemon peel

Directions

1. Preheat the oven to 350 degree F. Line thirty 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla; beat until well mixed. Add eggs, one at a time, beating well after each addition. Add flour mixture and sour cream alternately to beaten mixture, beating on low speed after each addition just until combined. (The batter will be thick.) Stir in lemon peel.

3. Spoon about 1/4 cup of the batter into each prepared muffin cup.* Bake in the preheated oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool completely on a wire rack. Makes 30 cupcakes.

Lemon Frosting: In a medium bowl, beat 3 tablespoons butter, softened, until fluffy. Gradually add 1 cup sifted powdered sugar, beating well. Gradually beat in 2 tablespoons lemon juice and 3/4 teaspoon vanilla. Gradually beat in 1 1/4 cups sifted powdered sugar. If necessary, beat in enough additional milk (2 to 3 teaspoons) to rmake spreading consistency. Stir in 1 teaspoon finely shredded lemon peel.

4. To make lemon frosting, in a medium bowl, beat butter with 1 cup powdered sugar, beating well. Gradually beat in lemon juice and vanilla. Gradually beat in additional 1-1/4 cups powdered sugar. If necessary, beat in enough additional milk (2 to 3 teaspoons) to make of spreading consistency. Stir in shredded lemon peel.

*Test Kitchen Tip: If all of the cupcakes do not fit in the oven at one time, refrigerate the remaining cupcakes while the first ones bake.

Cookies-and-Cream Cupcakes

Ingredients

• 1 package 2-layer-size white cake mix
• 1 cup coarsely crushed chocolate sandwich cookies with white filling
• Creamy White Frosting
• 24 miniature chocolate sandwich cookies with white filling

Directions

1. Preheat oven to 350 degrees F. Line 2-1/2-inch muffin cups with paper bake cups; set aside. Prepare cake mix according to package directions, folding crushed cookies into batter. Spoon batter into prepared cups, filling each about half full.

2. Bake according to package directions. Cool in pan on wire racks for 5 minutes. Remove cupcakes from pan and cool completely.

3. Use a pastry bag with star tip to pipe Creamy White Frosting on each cupcake or spread frosting on cupcakes. Top each cupcake with a miniature cookie. Makes 24 cupcakes.

4. Creamy White Frosting: In a large mixing bowl, combine 1/2 cup shortening and 1 teaspoon vanilla. Beat with electric mixer on medium to high speed for 30 seconds. Slowly add 1 1/4 cups powdered sugar, beating well. Add 1 tablespoon milk. Slowly beat in 1 cup additional powdered sugar. Beat in enough additional milk, 1 tablespoon at a time, to make frosting spreadable. Makes about 1 3/4 cups.

Red Velvet Cupcakes

Ingredients

• 3 eggs
• 3/4 cup butter
• 3 cups all-purpose flour
• 2 tsp. unsweetened cocoa powder
• 2-1/4 cups sugar
• 1-1/2 tsp. vanilla
• 1 1-oz. bottle red food coloring (2 Tbsp.)
• 1-1/2 cups buttermilk
• 1-1/2 tsp. baking soda
• 1-1/2 tsp. vinegar
• Small chocolate heart-shaped cookies (optional)
• Powdered sugar (optional)

Directions

1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.

2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.

3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.

Cherry Baby Cakes

Ingredients

• 1-1/3 cups all-purpose flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk
• 1/4 cup butter, softened
• 1 egg
• 1 teaspoon vanilla
• 2/3 cup cherry marmalade or cherry preserves, large pieces snipped if necessary
• 30 maraschino cherries with stems, drained
• 1 recipe Powdered Sugar Icing*

Directions

1. Preheat oven to 350 degree F. Line thirty 1 3/4-inch muffin cups with miniature paper bake cups;* set aside.

2. In a large mixing bowl combine flour, sugar, baking powder, and salt. Add milk, butter, egg, and vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute. Spoon 1 scant teaspoon of batter into each muffin cup. Add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon additional batter.

3. Bake cupcakes about 12 minutes or until toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely on wire rack.

4. Pat cherries dry with clean paper toweling. Frost each cupcake with about 1/2 teaspoon icing. Dip half of each cherry into remaining icing; place on top of baby cakes. Makes about 30 small cakes.

*Test Kitchen Tip:If you don't have 1 3/4-inch muffin cups, line sixteen 2 1/2-inch muffin cups with paper bake cups. Prepare batter as directed. Spoon 1 tablespoon batter into each prepared muffin cup. Add 1 teaspoon of marmalade and another tablespoon of batter. (You will only use about 1/3 cup marmalade.) Bake about 15 minutes or until toothpick inserted in centers comes out clean. Frost with Powdered Sugar Icing. Add a cherry as directed above. (You will only need 16 cherries.)

*Powdered Sugar Icing: In a small bowl combine 2 1/2 cups sifted powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Makes about 30.

Sweet Potato Cupcakes

Ingredients

• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup butter, softened
• 1-1/2 cups sugar
• 3 eggs
• 1 17.2-oz. can vacuum-packed sweet potatoes (unsweetened), mashed
• 1/2 tsp. vanilla
• 1 Recipe Cream Cheese Frosting, below
• Finely shredded orange peel

Directions

1. Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.

2. In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.

3. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick).

4. Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.

5. Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel. Makes 24 cupcakes.

Mini Fluted Tube Variation:Coat 8 fluted individual tube pans with nonstick baking spray. Spoon batter into pans. Bake 30 minutes or until tops spring back when lightly touched. Cool in pan on wire rack 1 minute. Remove from pan and cool completely. Omit Cream Cheese Frosting and finely shredded orange peel. Dust cooled cakes with powdered sugar.

Cream Cheese Frosting: In large mixing bowl beat one 8-ounce package cream cheese, softened, and 2/3 cup butter, softened, with electric mixer on medium speed for 30 seconds. Add 2 tablespoons bourbon or milk and beat until combined. Beat in 8 cups powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups.

Make Ahead:Freeze unfrosted cupcakes in airtight containers up to 1 month. Store frosting in an airtight container in refrigerator up to 3 days.

Carrot Cake Cupcakes

Ingredients

• 2 cups granulated sugar
• 1-1/3 cups vegetable oil
• 3 extra-large eggs, at room temperature
• 1 tsp. pure vanilla extract
• 2 cups all-purpose flour plus 1 Tbsp.
• 2 tsp. ground cinnamon
• 2 tsp. baking soda
• 1-1/2 tsp. kosher salt
• 1 lb. carrots, grated
• 1 cup raisins
• 1 cup chopped walnuts
• For the frosting:
• 3/4 lb. cream cheese, at room temperature
• 1/2 lb. unsalted butter, at room temperature
• 1 tsp. pure vanilla extract
• 1 lb. confectioner's sugar, sieved
• For the decoration:
• 2 Tbsp. unsalted butter
• 1 cup shaved or grated carrots
• 3 Tbsp. good maple syrup

Directions

1. Preheat oven to 400 degrees. Line muffin pans with paper liners.

2. Beat the sugar, oil, and eggs together in bowl of electric mixer fitted with paddle attachment until light yellow. Add vanilla. In another bowl, sift together 2 cups flour, the cinnamon, baking soda, and salt.

3. Add dry ingredients to the wet ingredients. Toss the carrots, raisins, and walnuts with 1 tablespoon flour. Add to the batter and mix well (I use my hands - it works best!).

4. Scoop batter into the muffin cups until each is almost full. Bake for 10 minutes, then lower the oven to 350 degrees F and bake for 35 minutes, or until a toothpick comes out clean. Let cool on a wire rack. Makes 22 cupcakes.

5. For frosting, mix cream cheese, butter, and vanilla in bowl of electric mixer fitted with paddle attachment until combined. Add confectioner's sugar; mix until smooth.

6. For the decoration, melt the butter in a skillet over medium heat; add the carrots and maple syrup and sauté for 2 to 3 minutes, until carrots are tender. Spread them on a paper towel to cool.

7. When cupcakes are cool, frost them generously and garnish with big pinches of sautéed carrots.

Chocolate Cupcakes with a Kick

Ingredients

• 1 pkg. 2-layer-size chocolate or devil's food cake mix
• 1-1/4 cups sour cream
• 3 eggs
• 1/3 cup cooking oil
• 2 Tbsp. instant coffee crystals
• 1/2 to 1 tsp. ground chipotle chile pepper
• 1 11.5-oz. pkg. semisweet chocolate chunks
• 2 tsp. all-purpose flour
• 1 recipe White Frosting
• 2 oz. semisweet chocolate, chopped
• 1/4 cup whipping cream

Directions

1. Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. In bowl combine cake mix, sour cream, eggs, oil, coffee crystals, and chipotle pepper. Beat with electric mixer on low to combine. Beat on medium to high for 2 minutes (batter will be thick).

2. In bowl toss chocolate chunks with flour. Fold into batter. Spoon into prepared cups. Bake 18 to 22 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost with White Frosting.

3. For chocolate drizzle, place chopped chocolate in small bowl. In saucepan bring cream to boiling. Pour over chocolate; do not stir. Let stand 5 minutes; whisk until smooth. Place chocolate drizzle in resealable plastic bag; seal bag and snip off a small corner. Drizzle chocolate over cupcakes. Makes 24 cupcakes.

4. White Frosting: In bowl beat one 8-ounce package softened cream cheese and 1/2 cup softened butter with mixer on medium to high for 30 seconds. Beat in 1/2 teaspoon vanilla. Gradually beat in 2 to 2-1/2 cups powdered sugar until spreadable consistency.

Cream Soda Toffee Cupcakes

• 2 cups all-purpose flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 3 eggs
• 1 Tbsp. molasses
• 1-1/2 tsp. vanilla
• 1/2 cup buttermilk
• 1/2 cup cream soda (not diet)
• 3/4 cup toffee pieces
• 1 recipe Brown Butter Frosting

Directions

1. Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.

2. In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla.

3. Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill cups 3/4 full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee. Makes 18 cupcakes.

4. Brown Butter Frosting: For brown butter, in saucepan heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat 1/4 cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined. Add 2 cups powdered sugar, 1/2 teaspoon vanilla, 1/8 teaspoon ground nutmeg, and dash salt. Beat in 1 to 2 tablespoons buttermilk until spreadable. Use immediately. If frosting begins to set up, stir in a small amount of boiling water. Makes 1 1/4 cups frosting.

Merry Gingerbread Cookies

Ingredients 6 Cups all-purpose flour 1 Tsp. baking soda 1/2 Tsp. baking powder 4 Tsp. ground ginger 4 Tsp. cinnamon 1-1/2 Tsp. ground cloves 1 Cup unsalted butter, softened 1 Cup SPLENDA® No Calorie Sweetener, Granulated 1 Tsp. salt 2 Eggs 1 Cup molasses 3 Tbsp. water

Directions Blend together flour, baking soda, baking powder, and spices in a large mixing bowl. Cream butter, SPLENDA® Granulated Sweetener and salt together in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended. Refrigerate dough 1-2 hours before rolling out and cutting into shapes. Preheat oven to 350 degrees F. Roll cookie dough out slightly less than 1/4 inch. Cut into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.

Quick Yeast Dinner Rolls

Ingredients 1 (16 oz.) pkg. Pillsbury® Hot Roll Mix 1 Cup hot water, 120° to 130°F 2 Tbsps. butter, softened 1 Large egg Pillsbury BEST® All Purpose Flour, as needed to handle dough Crisco® Original No-Stick Cooking Spray 2 Tbsps. butter, melted (optional)

Directions COMBINE flour and yeast packets from roll mix in large bowl. Stir in hot water, butter and egg until dough pulls away from sides of bowl. Knead dough on lightly floured surface 5 minutes until smooth, adding more flour as needed. Cover with large bowl; let rest 5 minutes. Heat oven to 375°F. COAT 13 x 9-inch or two 8-inch round pans with no-stick cooking spray. Divide dough into 16 equal pieces. Shape into balls. Place in prepared pans. Cover with plastic wrap and towel. Let rise in warm place (80° to 85°F.) 30 minutes or until doubled in size. UNCOVER dough. Bake 15 to 20 minutes or until golden brown. Brush tops of warm rolls with melted butter, if desired.

A Touch of Orange Apple Pie

Ingredients 1 Classic Crisco Pie Crust 3/4 Cup Sugar 1 Tbsp. Cornstarch 1 Tsp. ground cinnamon 1/2 Tsp. grated orange peel 1/8 Tsp. Salt 1/8 Tsp. ground nutmeg 7 Cups peeled and sliced Granny Smith apples, about 2 pounds or 7 medium 2 Tbsp. Butter Milk Sugar

Directions PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. HEAT oven to 400°F. COMBINE sugar, cornstarch, cinnamon, orange peel, salt and nutmeg in small bowl. Place apples in unbaked pie crust. Sprinkle sugar mixture over apples. Dot with butter. Moisten pastry edge with water. ROLL out dough for top crust, place onto filled pie and finish edges according to recipe directions. Cut slits in top crust or prick with fork to vent steam. BAKE 35 minutes. Remove pie from oven. Brush with milk. Sprinkle with sugar. Cover edge of pie with foil, if necessary, to prevent overbrowning. Bake 10 minutes or until filling in center is bubbly and crust is golden brown.

CARNATION Famous Fudge

Ingredients 1-1/2 Cups granulated sugar 2/3 Cup (5 fl.-oz. can) Nestlé® CARNATION® Evaporated Milk 2 Tablespoons butter or margarine 1/4 Teaspoon salt 2 Cups miniature marshmallows 1-1/2 Cups (9 oz.) Nestlé® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1/2 Cup chopped pecans or walnuts (optional) 1 Teaspoon vanilla extract

Directions Line 8-inch-square baking pan with foil. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Additional Information For Milk Chocolate Fudge: Substitute 1 3/4 cups (11.5-ounce package) Nestlé® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels. For Butterscotch Fudge: Substitute 1 2/3 cups (11-ounce package) Nestlé® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels. For Peanutty Chocolate Fudge: Substitute 1 2/3 cups (11-ounce package) Nestlé® TOLL HOUSE® Peanut Butter&Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.

Buckeyes

Ingredients 3/4 Cup Peter Pan® Creamy Peanut Butter 1/2 Cup butter, softened 1/2 Teaspoon salt 2 Cup confectioners' sugar 1-1/4 Cups semisweet chocolate morsels (1-1/4 cups = 7-1/2 oz) 1 Tablespoon vegetable shortening

Directions Blend peanut butter, butter, salt and confectioners’ sugar together in medium bowl with an electric mixer on low speed. Mixture will be stiff. Line sheet pan with wax paper. Roll peanut butter mixture into small, bite-size balls, about 3/4-inch round. Refrigerate until set; about 30 minutes. Place morsels and shortening in top of double boiler with simmering water in the bottom. Melt ingredients over medium low heat; blend well. Remove from heat. Insert wooden pick into top of chilled peanut butter ball. Dip into melted chocolate, leaving only the top 1/4 of peanut butter ball uncovered for typical Buckeye appearance. Place coated side on prepared sheet pan. Repeat until all pieces are coated. Refrigerate until chocolate is set, about 30 minutes. Place in airtight container; keep refrigerated until ready to serve.

Pumkin Spice Cake

Ingredients: Cake: 1 pkg. (2-layer size) yellow cake mix 1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling mix 1 cup canned 100% pumpkin puree 1/2 cup vegetable oil 3 eggs 1 tbsp. pumpkin pie spice Frosting and Garnish: Cream Cheese Frosting (recipe follows) 1/2 cup chopped toasted pecans

Instructions: Preheat oven to 350 degrees F (180 C). Place cake mix, dry pudding mix, pumpkin, oil, 1/2 cup water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 minutes. Pour into greased and floured 13 x 9-inch baking pan. Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack. Spread with Cream Cheese Frosting (recipe follows); sprinkle with pecans. Store in refrigerator. Cream Cheese Frosting Makes: About 2 1/2 cups Ingredients: 8 oz. cream cheese, softened 1/4 cup (1/2 stick/2 oz/56g) butter or margarine, softened 1 tsp. vanilla extract 4 cups confectioners' sugar (16 oz/1 lb/453g), sifted Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating until well blended after each addition. Spread over cooled cake. Makes about 2 1/2 cups frosting.

Source: Recipe Adapted From Kraft Foods

Wilton Class @ Micheal's

Tomorrow is my cake decorating class at Micheal's craft store I'm so happy to learn how to work with frosting better and making my own flavors. I have to bring a cake and it has to be frosted and I have to bring in my frosting to do my decorating in class. The class starts at 6:30pm til 8:30pm on every Wednesday for four weeks. I decorated this in class.. What you think?

First Time making a Sweet Potato

• 1 (1 pound) sweet potato
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

Directions

1. 1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. 2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. 3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Funfetti Cupcakes

Funfetti Cupcakes
1/2 cup milk
3 large egg whites
1 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cups all purpose flour
1 cup sugar
1/2 tsp salt
2 tsp baking powder
6 tbsp butter, soft
2 tbsp rainbow sprinkles

Preheat oven to 350F.
Line a 12-cup muffin tin with paper liners.
In a measuring cup, whisk together milk, egg whites and extracts. Set aside
In the bowl of an electric mixer (or a large bowl if you prefer to work by hand), combine flour, sugar, salt and baking powder. Stir to combine. Cut in butter with the paddle attachment at low speed (or cut in by hand), until mixture is coarse and sandy. Add milk mixture and beat at medium speed for 1 1/2 minutes. Scrape sides of bowl and continue beating for 20-30 seconds. Stir in sprinkles.
Divide batter evenly into prepared tin. Bake for for 15 minutes, or until a tester comes out clean.
Remove from pan and cool completely on a wire cooling rack before frosting.
Makes 12.

Sugar Cookies

* 2 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 cup butter, softened
* 1 1/2 cups white sugar
* 1 egg
* 1 teaspoon vanilla extract


DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Chocolate Chip Cookie

Chocolate Chip Cookie
Ingredients

• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter, softened
• 2 large eggs,beaten
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups semisweet chocolate chips

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Oatmal Peanut butter cookies

3/4 c. shortening
1 c. firmly packed brown sugar
1/2 c. granulated sugar
1 egg
1/4 c. water
1 tsp. vanilla
1 tsp. salt
1 c. flour
1/2 tsp. baking soda
3 c. quick oatmeal
1 (12 oz.) pkg. peanut butter chips

Preheat oven to 350 degrees. Beat together shortening, sugars, eggs, water and vanilla until creamy. Combine remaining dry ingredients and add to mixture; mix well. Drop rounded teaspoonsful onto greased cookie sheet. Bake for 12-15 minutes.

Pumpkin Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves
2 cups chocolate chips (milk or semi-sweet)

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. It’ll look really funky at this point but have faith.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes (17 minutes works about perfectly for me), or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for two minutes. Take the cookies off with a spatula and cool them on wire racks

Cupcake w/chocolate Inside...

Pistachio Pudding Cake

1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) JELL-O Pistachio Flavor Instant Pudding

4 eggs

1-1/4 cups water

1/4 cup oil

1/2 tsp. almond extract

7 drops green food coloring (optional)

2 Tbsp. powdered sugar

PREHEAT oven to 350°F. Place all ingredients except powdered sugar in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes.

POUR into greased and floured 10-inch fluted tube or tube pan.

BAKE 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar just before serving.